Server with topped with shredded parmesan and garlic toast. Add the beans and pasta and cook for another half hour, or until pasta is tender. Cook on low for 6-8 hours of high for 3-4 hours. Add the diced tomatoes, tomato paste, vegetable stock, water, onions, spices and frozen vegetables to a slow cooker. You will need: 2-14.5 oz cans diced tomatoes, 2 tablespoons tomato paste, 4 cups vegetable broth, 2 cups water, 1 bag frozen Italian vegetable mix, 1 large onion, diced, 5 cloves garlic, minced, 2 teaspoons dried Italian spice, 1-14.5 oz can red kidney beans, drained and rinsed, 1-14.5 oz can Great Northern Beans, drained and rinsed, 1 1/2 cups ditalini (tubular) pasta, 2 1/2 cups baby spinach, salt and pepper to taste. The protein-packed soup is loaded with nutritious veggies and comforting autumnal flavors, ideal for warming you up on a foggy fall evening. If you dont want to fuss with a whole bird, but still want turkey on the holiday table, try chicken fried turkey instead The crispy turkey cutlets are delicious with gravy. Skip the canned stuff (and all the extra sodium that comes with it!) with our slow cooker minestrone.
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