I need to take my own photo next time :)
- 3 cups chicken broth
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can white beans, drained
- 1 carrots, peeled and chopped
- 1 celery stalk, chopped
- 1/2 C chopped cabbage
- 1/4 C parsley
- 1 cup onion, chopped
- 1 teas chopped garlic
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 2 bay leaves
- 1/2 teas black pepper
- 2 cups cooked small shell pasta
- 1 medium zucchini, chopped
- 4 tablespoons grated Parmesan or Romano cheese
- Basil sprigs, garnish, optional
Directions
In a slow cooker or soup pot, combine first group of ingredients. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, or simmer in pot for a while until veggies are soft.
Thirty minutes before the soup is done cooking, add zucchini. Cover and simmer 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls with pasta and sprinkle parmesan cheese over top. Garnish with basil, if desired.
I made this recipe 4X and froze the soup without the pasta....mmmmm
No comments:
Post a Comment