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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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My husband and I created this recipe to replicate the minestrone soup at our favorite Italian restaurant. It's nice to have this ready to eat for our evening meal on days when we have a real busy schedule. To make the soup vegetarian, use vegetable broth instead of beef.—Alice Peacock, Grandview, Missouri Ingredients:
2 cans (14-1/2 ounces each) beef broth |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) great northern beans, rinsed and drained |
1 can (14-1/2 ounces) italian-style stewed tomatoes |
1 large onion, chopped |
1 medium zucchini, thinly sliced |
1 medium carrot, shredded |
3/4 cup tomato juice |
1 teaspoon dried basil |
3/4 teaspoon dried oregano |
1/4 teaspoon garlic powder |
1 cup frozen cut green beans, thawed |
1/2 cup frozen chopped spinach, thawed |
1/2 cup small shell pasta |
1/2 cup shredded parmesan cheese |
Directions:
1. In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 6-7 hours or until vegetables are tender.
2. Stir in the green beans, spinach and pasta. Cover and cook for 30 minutes or until heated through. Sprinkle with cheese. Yield: 8 servings (2-1/2 quarts).
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