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
