Minestrone

There is nothing better than a strong, hearty soup.  To be ready for the week ahead, I made this minestrone recipe I had printed off the internet some time ago, but which I came across as I was cleaning up a room.  I thought this would be the perfect chance to make it.

minestrone.jpg

Minestrone

4 c chicken stock
1 1/2 c water
2 cans diced tomatoes
1 c diced celery
1 c diced carrots
1 c diced onion
1 Tbsp chopped fresh parsley
2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried rosemary
2 bay leaves
1/2 tsp sugar
salt and grown pepper to taste
1 1/3 c diced zucchini
1 1/3 c shell pasta
4 cloves garlic, minced
1 can dark red kidney beans, rinsed
1 can navy beans, rinsed
1 can green beans, drained
2 c fresh spinach
Shredded Parmesan or Romano cheese

Combine chicken stock, water, tomatoes, celery, carrots, onion, parsley, basil, oregano, thyme, rosemary, bay leaves, sugar, salt, and pepper in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.  You can also simmer on the stovetop for 1-2 hours.  Add zucchini, pasta, garlic, kidney beans, navy beans, and cook for an additional 30-40 minute on high heat, until the pasta is tender.  Stir in spinach and green beans and cook until heated through.  Serve warm and topped with cheese.

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