Living where I do (about a half mile from where the world drops off), I associate the words ‘crock pot’ with the weather report. Yesterday after hearing *snowy mix* forecast for today, I immediately though of minestrone made in the crock pot with Italian dressing. This soup is great even on sunny and warm days, but has become a comfort food during inclement weather around here … give it a try!
You will need:
- Crock pot
- large skillet
- 1/3 cup Italian Dressing (I use zesty)
- 1 cup chopped onions
- 3/4 cup chopped celery
- 1 cup chopped carrots
- 1 can (15 oz.) diced tomatoes
- 1 can (19 oz.) kidney beans (drain)
- 2 cans (14 oz. each) vegetable or chicken broth
- 2 cups water
- 1/2 tsp garlic powder
- 1 tsp. Italian seasoning
- 1-1/2 cups small shell macaroni, uncooked
- 3/4 Cup Parmesan Cheese (grated)
Heat dressing in large nonstick skillet on medium-high heat. Add onions, celery and carrots; cook about 2 minutes, or until crisp-tender. Stir occasionally. Spoon mixture into slow cooker. Add tomatoes, beans, broth, water and Italian seasoning and stir. Cover.
Cook on low for 5-6 hours.
Stir in macaroni and cook another 10 to 15 minutes until macaroni is tender. Sprinkle with Parmesan cheese just before serving.
Serve with your choice of bead, crackers or toast. It’s a wonderful main dish as well as a side with a sandwich. Enjoy !