Friday, November 11, 2011

Minestrone Soup

With winter on it's way, I have been craving warm, hearty soups. This last week I was able to put together a massive batch of homemade minestrone soup. It is pretty basic so feel free to add some spice or meat to it ( I don't eat meat so I don't add it). You might try adding some spicy Italian sausage to the mix!

The Necessities:
~ 1 Large Can of Crushed Tomato
~ 5 Cups of Vegetable Broth
~ 2 Cans of Kidney Beans with Juice
~ 2 Cups of Zucchini (Diced)
~ 2 Cups of Carrot (Diced)
~ 1 Cup Onion (Diced)
~ 1 Cup Celery (Diced)
~ 3 Cups of Potato (Diced)
~ 4 Cloves of Garlic (Crushed)
~ 1 Cup of Green Beans (1/2 Inch Pieces)
~ 1 Cup of Barley
~ 1 Cup of Cheerio Shaped Pasta (Uncooked)






The Prep:
~ In large crockpot combine crushed tomato, veggie broth, kidney beans, zucchini, carrot, onion, potato, garlic. green beans and barley.
~ Mix well and set to cook on high for 6 hours.
~ When soup is almost finished, cook the pasta until al dente.
~ Mix pasta into soup before serving.



Freezer Option:
~ Allow soup to cool completely before mixing in the cooked pasta. This will ensure that the pasta will not become soggy.
~ Divide pasta into silicone muffin pans.
~ Freeze overnight,
~ Store in labeled freezer bags.

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