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.