Back in January, my friend Izzy posted a recipe for crockpot minestrone soup that sounded both delicious and easy - definitely a winning combination! You can see her picture and get her recipe here. Yum!
While my intent was to actually follow her recipe, I made quite a few changes (due to a combination of Steve's food sensitivities, my personal preference and in an effort to use what we had on hand). Fortunately, soups are very flexible and forgiving! Here's how mine looked.
And how did it taste? Delicious! All three deRosiers gave it two thumbs up.
Slow Cooker Minestrone
1/2 onion, chopped 2 16-oz cans vegetable broth
1 clove garlic, minced 1 28-oz. can crushed tomatoes
3 carrots, chopped 1 tsp. dried basil
2 zucchinis, sliced 1/2 tsp. celery salt
1 15-oz. can kidney beans, drained 1/4 tsp. pepper
1 15-oz. can cannellini beans, drained 2 c. cooked macaroni
Combine all ingredients in a slow cooker except the two types of beans and the macaroni. Cover and cook on low for 6-8 hours. Twenty minutes before you want to eat, add the beans. Ten minutes later, add the cooked macaroni. Ladle into bowls and garnish liberally with parmesan cheese.
Tomorrow I'll share the biscuits that I served alongside the minestrone.