Review: Crockpot Italian Minestrone soup Darlene

[Guest guest]

Thanks for sharing this one Darlene. I made it on a cold morning; we

had unexpected company and the afternoon warmed up just enough to eat

together outside at the picnic table. We had your soup with crusty

bread and salad greens from the garden. Lovely! And I reheated it

yesterday for dinner, still lovely. The only change I made was to sub

medium shells for spaghetti.

 

Peace,

Diane

 

 

, Darlene Saylor

<diet_phobia wrote:

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> This is a real comfort soup, best soup yet on a cold day.

> Darlene

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> Crockpot Italian Minestrone soup

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> 16 Oz Tomatoes, Stewed -- Canned, Cut In Pieces

> 2 Medium onions -- chopped

> 2 Cloves garlic -- crushed

> 1 Cup Carrots -- Diced

> 1 Cup Celery -- Diced

> 1 Large zucchini -- thinly sliced

> 16 Oz kidney beans -- Canned

> 6 Oz tomato paste -- Canned

> 1 Tablespoon Parsley, Freeze-Dried -- Flakes

> 2 Teaspoons salt

> 1/8 Teaspoon Black Pepper -- Finely Ground

> 6 Cups " Beef Style " vegetarian broth or vegetable broth

> 1/4 Pound spaghetti -- cut in 2 " pieces

> 1/2 Teaspoon ground sage

> 1 Teaspoon dried basil -- crushed

> 2 Cups Shredded Cabbage -- Optional

>

> Place all ingredients except spaghetti in slow cooker; stir, Cover.

Turn heat control to LOW; cook 10 hours. Add (broken in half)

spaghetti. Cover and cook 45 mins to 1 hour longer. Makes about 12 (1

cup) servings.

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