Hearty Minestrone Soup

This was yummy & very easy.  Crockpot recipes are the best!

Hearty Minestrone Soup


1 can (28 oz.) diced tomatoes, undrained

1 can (14 1/2 oz.) diced tomatoes, undrained

2 C. water

2 medium carrots, sliced (I used 4 carrots)

1 medium onion, chopped (I used 1 1/2 tsp. onion powder instead)

1 medium zucchini, chopped (I used 2 C. shredded instead)

1 pkg. (3 1/2 oz.) sliced pepperoni (I didn't use quite that much & I cut it up & used turkey pepperoni)

2 tsp. minced garlic (I used 3-4 tsp.)

2 tsp. chicken bouillon

1/2 tsp. basil

1/2 tsp. oregano

2 (16 oz.) cans kidney beans, rinsed & drained (I used 1 can of light & 1 can of dark)

1 (10 oz.) pkg. frozen chopped spinach, thawed & squeezed dry (next time I think I will do a little less spinach)

1 1/4 C. cooked elbow macaroni (1/2 C. + 1/8 C. dry macaroni & I used whole wheat)

shredded Parmesan cheese (I didn't use this)

1-2 tsp. garlic powder (recipe didn't call for this, but I added some)




Combine the first 10 ingredients in a large crockpot.  Cover & cook on low for 6-8 hours or until vegetables are tender.  Stir in the beans, spinach, & macaroni.  Cover & cook 15 minutes or until heated through.  Sprinkle with cheese if desired.



Yield: 7 servings (2 3/4 quarts).

Nutrition Facts: 1 1/2 C. (calculated without cheese) equals 276 calories, 7 g. fat (3 g. saturated fat), 12 mg. cholesterol, 974 mg. sodium, 41 g. carbohydrate, 12 g. fiber, 15 g. protein.




recipe from Bonnie Hosman on Taste of Home website