Chunky Minestrone in the Crockpot
Makes 3.5 to 4 quarts
2 Quarts homemade chicken stock
2 cans (14 oz) diced tomatoes, undrained
1 can (15 oz) Cannellini Beans, drained and rinsed
2 medium onions, diced
6 carrots, chopped
1 medium zucchini, chopped
1/2 tsp of each: Basil, Marjoram, Oregano, Rosemary and Thyme
2 tsp sea salt
1 tsp fresh pepper
2 cups uncooked sea shell pasta ( i prefer brown rice pasta yum)
Parmesan cheese to garnish
Add all ingredients to crock pot except for pasta and cheese. Cook on low 6-8 hours. Add pasta and cook an additional 30 minutes. Serve sprinkled with cheese.
This soup freezes very well. I fed this to Rob and he didn’t even notice that it didn’t have meat in it, and he kep saying “This is delicious!”. So I’m taking that as a success.
I love this recipe because it is so easy to change based on what vegetables you have on hand. You can also make a smaller or larger batch without any extra effort. I wait until everything in the crisper drawer is just about ready for the compost pile, then hurry and make soup.