As I have said many, many times, the slow cooker is my bestest friend! It has been so cold here in the northeast that all I have wanted to eat is soup, and I don't even like soup most of the time! But there is nothing better on a cold day that to cozy up on the couch under blankets and eat some delicious soup (especially if it's easy to make)! I found this recipe for a Slow Cooker, Vegetable Minestrone soup, and it looked too easy to pass up. I, of course, edited the recipe slightly, and was so thrilled by the outcome of this soup, that I have to share it, and make it frequently. I think this may become one of the staples in my diet this winter.
Ingredients:
4
cups vegetable broth
4
cups tomato juice
1
tablespoon dried basil leaves
1
teaspoon salt
1/2
teaspoon dried oregano leaves
1/4
teaspoon pepper
2
medium carrots, sliced (1 cup)
2
medium celery stalks, chopped (1 cup)
1
medium onion, chopped (1/2 cup)
1
1
1
cup sliced fresh mushrooms (3 oz)
small can corn
can Southwest Style corn (contains corn, beans, red bell pepper)
2
garlic cloves, finely chopped
1
can (28 oz) diced tomatoes, undrained
2
cups uncooked rotini pasta
Shredded Parmesan cheese, if desired
Add all ingredients except for cheese and pasta into a 5-7qt slow cooker. Set on low for 7-7.5 hrs. During the last 20 minutes of cooking, add in pasta. Finish cooking. Once done, add to a bowl and top with cheese. I also added a side of garlic bread!
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