Saturday, January 22, 2011

Crock Pot Minestrone Soup

Soup was originally scheduled for Thursday night's dinner, but somehow, I managed to be a day behind in this week's menu plan.  I'm kind of glad that it worked out this way, since we woke up to more snow on the ground here in Pennsylvania on Friday morning.  There's nothing like a nice pot of soup cooking on a cold, snowy day!  So warming, so comforting. 

Let's throw it all in the crock pot and call it soup! 

 I really didn't have any idea how I was going to make this pot of soup.  I only knew a few things for sure:
  1. Cabbage would be a key ingredient, since I had a head of cabbage in the fridge that needed to be used. 
  2. This soup would give me a chance to use up some of the homemade vegetable broth I had stored in the freezer.
  3. I planned on using the crock pot, of course. 

Homemade Vegetable Broth

After checking my pantry (and freezer), this is what I threw together for last night's dinner: 

Minestrone Soup

  • 2 c. carrots, chopped
  • 1 1/2 c. celery, chopped
  • 6 c. cabbage, chopped
  • 1 onion, diced
  • 6 c. vegetable broth, canned or homemade
  • 15.5 oz. can cannellini beans, drained and rinsed
  • 15.5 oz. can kidney beans, drained and rinsed
  • 15.5 oz. can chick peas
  • 14.5 oz. fire roasted diced tomatoes w/garlic
  • 28 oz. can crushed tomatoes w/basil
  • 1 T. parsley
  • 1/2 T. Italian Seasoning
  • 1/2 T. Mrs. Dash
  • crushed red pepper, to taste
  • cooked pasta
  • 2 c. cooked green beans
  • 1 c. cooked peas

  • add all ingredients to crock pot (except pasta and green beans)
  • stir until well combined
  • cook on high 4-6 hours or cook on low 6-8 hours
  • just before serving, add green beans and peas, stir until combined
  • to serve, add a bit of cooked pasta to your bowl and ladle the soup over the pasta
  • I was really pleased with how this soup turned out.  For a veggie soup, it was amazingly hearty.  The flavor of the soup reminded me of canned Progresso Minestrone, only better!  When I was a kid, that was the only soup I would eat.  I remember my brother and I looking for the chick peas in our bowls as if they were something special!   
  • I usually add garlic to most of my soups.  This time, the only garlic added was the garlic that was already in the can of fire roasted tomatoes.  After opening that can of tomatoes, my kitchen was filled with the garlic-y aroma, so I didn't feel I needed to use any additional garlic. 
  • I'm sure this soup would be great with some shredded cheese sprinkled on top or even a dollop of sour cream.  If you like a little heat added, try adding a couple of dashes of Tabasco Chipotle Pepper Sauce.
  • I suggest keeping the pasta separate from the soup.  I continuously make the mistake of adding the cooked pasta (or rice) to a pot of soup and every time, I end up having to add more broth when reheating the leftovers. 
  • Speaking of leftovers - There WILL BE LEFTOVERS!  My 5 quart crock pot was filled to the brim of this tasty soup!  We barely put a dent in this batch of soup!  We'll be having this for dinner again tonight! 
I'll be sharing this recipe with the following linky parties: 


Lisa Babcock said...

This soup fits into my new years resolution, way more veggies. I decided to make lunch all vegetarian and this would do it. I bet it tastes good! Oh, and I just noticed, this is an eat from the pantry friendly meal too (all but the cabbage for me). Oh and it uses my favorite Gluten Free seasoning blend too, Mrs. Dash. Great job on the recipe development!

Debbi Does Dinner Healthy said...

I didn't follow my menu plan last week at all practically.I just didn't feel like cooking! This soup looks wonderful! Thanks!

Unknown said...

that looks delicious! I think homemade broth adds so much to a pot of soup! I'd love it if you'd link them up to my new Tuesday linky-Made From Scratch Tuesday!

Alison Shaffer said...

Hi, from Philly Social Media Moms. we have the same name!!! The soup looks so good.

Anonymous said...

Love this! I'm trying to sneak in as many soups as possible before the warm weather returns in the next month. I like being able to toss it all in the crock pot and forget it. Thanks for sharing.


Anonymous said...

I'm bookmarking this as it seems that I would be able to eat it on this fast I'm on *and* it's pretty easy to make! Yum!

Jason@JLHealth said...

Comfort food rules cold weather and yours looks great!

Thanks for sharing at the hearth and soul hop this week.

Hunger and Thirst said...

Nothing better than a clean out the fridge crock pot meal. Those are always some of the easiest and best. Thanks for sharing with the Hearth and Soul hop.

Miz Helen said...

Hi Alison,
I am going to love your soup because of that wonderful cabbage. Thank you so much for sharing your soup with us here at Full Plate Thursday. You have a great week end and please come back!

Unknown said...

don't you just love it when a plan comes together! this soup looks are right...snowy days need soup. thank you for sharing with tuesday night supper club.

Unknown said...

Minestrone is one of my favs, just had to feature your recipe for Souper Saturday. Please stop by and grab a button. Happy to be a new follower. :)

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