recipe: crock-pot minestrone

Oct 28

brrrrr, it’s getting cold here – love that!

i am SOOOOO thankful we have NOTHING on our schedule tonight. friday is the only night of the week that’s mellow and quiet around these parts. so, tonight we are hanging around the house, getting cozy in sweats and pj’s, the boys are watching the World Series, i’ll rummage through the house picking up randoms that have accumulated throughout the week….and we’re having crock-pot minestrone soup with some crusty bread….

if you don’t own a crock-pot, you must buy one. if you do own one, it’s time to dust it off and start cooking with me. i’ll be sharing a lot of inexpensive and delicious crock-pot recipes in here during the fall and winter. the crock-pot is my BFF in the kitchen.

can’t wait to have a quiet (or as quiet as it can be with 3 little ones) evening at home with my family. then this weekend….our schedule is out of control again; birthday party, dinner at a friends home, church, football game, halloween party sunday evening….but at least we have our quiet night tonight.

***

 

Ingredients:
2 14oz cans chicken or veggie broth
1 28oz can diced tomatoes
1 small onion, chopped
4 large carrots, peeled and sliced (i use extra carrots b/c we love them)
2 cloves garlic, minced
1 14oz can green beans
2 15oz cans kidney beans
1 can of corn
1 tsp dried oregano leaves
½ teaspoon salt
¼ teaspoon pepper
1 cup cooked shredded chicken
2 cups cooked small shell macaroni
Shredded cheese for topping
Directions:
Combine all ingredients in the crock-pot, except the chicken, macaroni and shredded cheese. Cover and cook on low for 8 hours or on high for 4-5 hours.
Stir in the cooked chicken and macaroni before serving. (Macaroni is cooked separately on the stove).
Serve with bread and top with sprinkled shredded cheese.

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