Saturday, February 15, 2014

Minestrone Soup

We are still knee deep in snow. The frozen tundra... just one of our many nicknames. Soup is good anytime of the year, but it's especially comforting on a cold winter's night. And who's going to complain when you can serve a whole meal in just one bowl, not me.

This minestrone soup is very satisfying and call me crazy, but it's beautiful. The aroma that fills the house is ahhh..mazing! It makes you wish the day away and pray dinnertime will come soon. I prepared this in my crockpot so it cooked all day long, fusing those wonderful flavors together in slow motion. You could also make this soup in a stockpot and it wouldn't take much time at all. Just cook until the veggies are tender.

Minestrone Soup (adapted from Windsor)

1 1/2 frozen peas
1 cup frozen corn
1 cup frozen green beans
3 large carrots, sliced
1 medium zucchini, sliced
1 medium yellow squash, sliced
1 large onion, chopped
2 cans (15.5oz) light red kidney beans
1 can (15.5oz) cannellini (white kidney) beans
1 can (14.5oz) tomatoes w/basil, garlic & oregano
1 tbsp olive oil
2 tbsp minced garlic
1/2 tbsp black pepper
1/2 tsp sea salt
1 tsp garlic powder
2 tbsp oregano
1 tsp parsely
2 tbsp brown sugar
46.5 oz vegetable broth (1 box plus 1 can)

Rinse veggies and chop. Add them to the crockpot.

Rinse beans. Add beans, tomatoes, garlic and onions.

Add vegetable broth, olive oil, minced garlic, brown sugar and seasoning to crockpot and stir everything together.

Cook all day (6-8 hours) on low heat.The slower and longer you cook this, the more flavorful it is. Top with fresh grated Parmesan cheese and eat away. Don't worry too much about overdoing it... this soup quite healthy. Bonus!

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