Chunky Minestrone Soup in the Crockpot

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.

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1 Comment

  1. ltombrillo said,

    February 17, 2012 at 12:02 PM

    Sounds so yummy, can’t wait to make it, or try to make it. Husband would be so grateful if you turn me into a cook. I will probably text asking what/where to find some of these ingredients. Lol


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