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Minestrone Soup
1 large onion, chopped
3-4 cloves garlic, minced
2 stalks celery, sliced
2 carrots, peeled, quartered length-wise and sliced
1 cup fresh green beans, trimmed to 1" pieces
1 red or green pepper, chopped
1 small zucchini, quartered length-wise and sliced
1 cup mushrooms, sliced
2 medium potatoes, peeled and cubed
14 oz. can peeled and diced tomatoes
8 oz. can kidney beans
8 oz. can garbanzo beans
1 teaspoon dried basil
1 teaspoon dried oregano
Black pepper, to taste
5-6 cups vegetable stock/bouillon
1/2 cup dried pasta (such as elbows or corkscrews)
Salt to taste
Freshly grated parmesan cheese as topping, if desired
Add all soup ingredients to crockpot and stir to mix. Pour stock
over vegetables to cover. Cook on "low" all day (8 hours). About
30 minutes before serving, add dried pasta to soup. Stir. When
pasta is 'al dente', add salt to taste and serve. (If desired,
sprinkle freshly grated parmesan cheese over top.)
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Minestrone 02