Minestrone-adapted from Taste of Home Cooking School
Total Time: 6 1/2 Hours
Serves 8
- 2 cans (one 28 ounce, one 14.5 ounce) diced tomatoes, undrained
- 2 cups water
- 4 medium carrots, sliced
- 1 medium onion, chopped
- 3-1/2 ounces sliced pepperoni
- 1/2 pound Italian sausage, browned
- 2 garlic cloves, minced
- 2 teaspoons chicken bouillon granules
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- 10 ounces frozen, chopped spinach, thawed and squeezed dry
- 1-1/4 cups cooked elbow macaroni
- Shredded mozzarella cheese
In a 5 quart slow cooker, combine first nine ingredients. Cover and cook on low 6-7 hours. Stir in the remaining ingredients and cook for 15 more minutes, or until heated through. Serve with cheese sprinkled over the top.
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