Hearty Minestrone Soup
Awesome, healthy winter dish. And it cooks itself in the crock!
2 cans (one 28 oz., one 14 1/2 oz.) diced tomatoes, undrained
2 cups water
2 medium carrots, sliced
1 medium onion, chopped
1 medium zucchini, chopped
1 pkg. (3-1/2oz.) sliced pepperoni
2 tsp. minced garlic
2 tsp. chicken bouillon granules
1/2 tsp. dried basil
1/2 tsp. dried oregano
2 cans (16 oz. each) kidney beans, rinsed and drained
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
1-1/4 cups cooked elbow macaroni
Shredded Parmesan cheese
In 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 6-7 hours or until vegetables are tender.
Stir in the beans, spinach, and macaroni. Cover and cook 15 minutes longer or until heated through. Sprinkle with cheese.
Yield: 7 servings
*Tips- I tried to use organic ingredients when possible- especially for the carrots which have higher trace amounts of pesticide residue- used turkey pepperoni, and used organic (but natural would be good too) kidney beans. I was buying my beans at Aldi cuz they're super cheap, but noticed that they are also loaded with high fructose corn syrup- yucky and unnecessary! Meijer's natural and organic brands are a fabulous way to avoid these types of ingredients for an even healthier soup!