Nor Cal Rain & Minestrone
After many years of a dry sundrenched drought here in Cali - the rain has come. This rain has come full force - and don't get me wrong we needed it, like really needed it. At the same time though it came through and just soaked us in Northern California; mud slides, flooding, trees falling and mushy muddy soil every - where - you - step (especially here in the country) but like I said - its a good thing and they are claiming this drought is "over". On the flip side of things at a time of the year when I typically start swapping out dinner size salads in my meal planning its just not quite warm enough outside - which means our soup night is still in tact (more on soup, pizza, meatless Monday, etc later) This minestrone recipe is delicious and event better its made in the crock pot SCORE!
The recipe is originally from Cooking Classy, which is an amazing website and she takes amazing food photos, you should check her out!!
Crock Pot Minestrone
Ingredients:
4 cups vegetable broth
2 cups water
2 (14.5 oz) cans of diced tomatoes
1 cup diced celery
1 cup diced carrots
1 diced medium size onion
4 Tbsp fresh parsley
3 Tbsp fresh basil
1 Tsp dried oregano
1/2 tsp dried thyme
2 bay leaves
1/2 tsp sugar
salt and pepper to taste
1 small diced zucchini
2 cups shell pasta
4 garlic cloves
1 (15 oz) can kidney beans - drained and rinsed
1 (15 oz) can cannellini beans
1 (14.5 oz) can green beans
2 cups packed fresh spinach
shredded mozzarella cheese for garnish
Directions:
Add vegetable stock, water, tomatoes, celery, carrots, onion, parsley, basil, oregano, thyme, bay leaves and sugar to crock pot. Cook on low for 6-8 hours or on high for 3-4 hours.
Add in zucchini, pasta, garlic, kidney beans and cannellini beans and cook on high heat for an additional 30-40 minutes, until pasta is tender. Stir in spinach and green beans and cook several minutes until heated through. Stir in more vegetable stock or water if needed to thin. Serve warm topped with shredded mozzarella cheese.
The recipe is originally from Cooking Classy, which is an amazing website and she takes amazing food photos, you should check her out!!
Crock Pot Minestrone
Ingredients:
4 cups vegetable broth
2 cups water
2 (14.5 oz) cans of diced tomatoes
1 cup diced celery
1 cup diced carrots
1 diced medium size onion
4 Tbsp fresh parsley
3 Tbsp fresh basil
1 Tsp dried oregano
1/2 tsp dried thyme
2 bay leaves
1/2 tsp sugar
salt and pepper to taste
1 small diced zucchini
2 cups shell pasta
4 garlic cloves
1 (15 oz) can kidney beans - drained and rinsed
1 (15 oz) can cannellini beans
1 (14.5 oz) can green beans
2 cups packed fresh spinach
shredded mozzarella cheese for garnish
Directions:
Add vegetable stock, water, tomatoes, celery, carrots, onion, parsley, basil, oregano, thyme, bay leaves and sugar to crock pot. Cook on low for 6-8 hours or on high for 3-4 hours.
Add in zucchini, pasta, garlic, kidney beans and cannellini beans and cook on high heat for an additional 30-40 minutes, until pasta is tender. Stir in spinach and green beans and cook several minutes until heated through. Stir in more vegetable stock or water if needed to thin. Serve warm topped with shredded mozzarella cheese.
Enjoy!
xoxo,
Nicole
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