Thank You Reader C.Whetstone for the great recipe!!
Crock-Pot Easy Minestrone
2 Large Carrots, diced
2 Celery Ribs, chopped
1 Medium Onion, chopped
1 Tablespoon Olive Oil
1 Tablespoon Butter
2 Cloves Garlic, minced
32 oz Low-sodium Chicken Broth
16 oz Tomato Sauce
1 Can (16 oz) Light Kidney Beans, rinsed and drained
1 Can (16-oz) White Beans, rinsed and drained
1 Can (16 oz) Garbanzo Beans or Chick Peas, rinsed and drained
1 Can (14 1/2 oz) Diced Tomatoes – I like fire roasted
1/ Small Cabbage, chopped
1 Tablespoon (or to taste) Itallian Seasoning
1/4 Cup Fresh Parsley, chopped
1/2 Teaspoon Pepper or to taste
1 Cup Uncooked Whole Wheat Elbow Pasta
Grated Parmesan Cheese
Saute the carrots, celery and onion in the oil and butter until tender. Add garlic, cooking minute or two more.
Put in crockpot.
Add broth, tomato sauce, beans, tomatoes, cabbage, itallian seasoning, parsley and pepper. Cook on high 4 hours or low for 8 hours
Cook pasta according to directions, drain and add to crockpot.
Fill bowls and top with a good sprinkle of Parmesan.
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