Vegetable Minestrone

Restaurant Recipe

Makes 8 Servings

2 (14 1/2 oz.) cans beef broth
1 (16 oz.)can  kidney beans, rinsed and drained
1 (15 oz.) can  great northern beans, rinsed and drained
1 (14 1/2 oz.) can Italian stewed tomatoes
1 large onion, chopped
1 medium zucchini, thinly sliced
1 medium carrot, shredded
3/4 cup tomato juice
1 teaspoon dried basil
3/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1 cup frozen cut green beans, thawed
1/2 cup frozen chopped spinach, thawed
1/2 cup small shell pasta
1/2 cup shredded Parmesan cheese

In a 4 or  quart slow cooker, combine the first 11 ingredients. Cover and cook on low for 6-7 hours or until vegetables are tender. Stir in the green beans, spinach and pasta. Cover and cook for 30 minutes or until heated through. Sprinkle with cheese. 

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