Recipe(tried): Minestrone Soup

Hi Seppo,

As I said in the previous post, this was an off the cuff improvision (which is how I do a lot of my cooking)so I'm amending the recipe I am posting for you a bit from how I made it. I would also not plan on serving it till at least the next day after making it. In fact, we had it last nite and it tasted completely different than the first day it was made (it tasted fine the first day but was truly delicious last nite).

Minestrone Soup

1 small onion, finely chopped
2 carrots, peeled and sliced
2 zucchini, sliced in quarters
1 can (14 oz) diced tomatoes w/roasted garlic
1 can (14 oz) diced tomatoes w/Italian herbs
1 can (15 oz) northern beans
1 can (15 oz) kidney beans
2 cans (14 oz each) broth (chicken, beef or veggie)
pinch crushed red pepper (optional)
chopped fresh basil & parsley to taste
1/2 cup uncooked small pasta

Combine all ingredients, except pasta in crockpot and cook on low 12 hours or high 6 to 8 hours (till vegetables are done). Turn heat to high, and add pasta to pot. Simmer, covered, about 15 - 20 minutes, or until pasta is done.

Note: I forgot to add potato to my soup but would add 1 large diced one at the beginning of cooking, and would throw in a handful of frozen or fresh, green beans and some fresh shredded spinach with the pasta.

Live and learn!

Take care :)
Julie