Friday, February 27, 2009


A simple, classic Italian soup, made from whatever favorite veggies you have on hand.
1-2 cans diced or crushed Italian-style diced tomatoes
1 can tomato paste
4 C. water
2 cans beef broth - optional
3 T. corn starch, dissolved in water
1 red bell pepper, roasted and finely chopped
8 oz. cremini mushrooms, sliced thin
1 can butter beans, drained
1 lb. cooked carrots
1 large zucchini, finely chopped
3 medium potatoes, cooked and diced into small pieces
1 T. basil
1/2 tsp. oregano
2-3 cloves garlic, finely chopped
1/2 medium red onion, finely chopped
1 box rotini or small shell pasta, uncooked

Add all ingredients to crockpot except pasta. Cook on low for 8-12 hours. Let sit overnight for 8-10 hours. Cook on low for 4 hours or til hot, add noodles, cook an additional hour. The longer you let it cook, the more the veggies will thicken into a hearty rich broth. If you need helping thickening the broth, add additional corn starch or instant mashed potatoes.

Serve with Italian bread and sliced/cubed cheese.

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