Crock Pot Minestrone
Start the minestrone in the morning and when you get home from a busy day, dinner will be ready.
1 pound lean beef, cubed
6 cups water or stock
1 (28-ounce) can diced tomatoes with juice
1 teaspoon beef base
1 medium onion, chopped
2 tablespoons dried parsley
2 1/2 teaspoons salt (or less)
1 1/2 teaspoons dried thyme
1/2 teaspoon black pepper
1 medium zucchini, sliced
2 cups finely chopped cabbage
1 (16-ounce) can garbanzo beans, drained
1 cup uncooked small elbow or small shell macaroni
Freshly grated Parmesan cheese for accompaniment
- Combine beef, water or stock, tomatoes, bouillon cube, onion, parsley, salt, thyme and black pepper in crockpot or slow cooker. Cover and cook on low for 7 to 9 hours or until meat is tender.
- Add zucchini, cabbage, garbanzo beans and macaroni and cook on high, covered, for 30 to 45 minutes or until vegetables are tender.
- Ladle soup into bowls and garnish with Parmesan cheese.
Makes 6 servings.