 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 7 |
|
âI picked up this recipe in California in the â80s and have been making it ever since. I love it partly because itâs simple to put together and partly because the flavor is so wonderful!â Bonnie Hosman - Young, AZ Ingredients:
2 cans (one 28 ounces, one 14-1/2 ounces) diced tomatoes, undrained |
2 cups water |
2 medium carrots, sliced |
1 medium onion, chopped |
1 medium zucchini, chopped |
1 package (3-1/2 ounces) sliced pepperoni |
2 teaspoons minced garlic |
2 teaspoons chicken bouillon granules |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
2 cans (16 ounces each) kidney beans, rinsed and drained |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1-1/4 cups cooked elbow macaroni |
shredded parmesan cheese |
Directions:
1. In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender.
2. Stir in the beans, spinach and macaroni. Cover and cook 15 minutes longer or until heated through. Sprinkle with cheese. Yield: 7 servings (about 2-1/2 quarts).
|
|