Tuscan Vegetable Soup
Tuscan Vegetable Soup
By Ellie Krieger
6 servings (1 1/2 cups each)
Ingredients
1 (15-ounce) can low-sodium canellini beans, drained and rinsed
1 tablespoon olive oil
1/2 large onion, diced (about 1 cup)
2 carrots, diced (about 1/2 cup)
2 stalks celery, diced, (about 1/2 cup)
1 small zucchini, diced (about 1 1/2 cups)
1 clove garlic, minced
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped baby spinach leaves
1/3 cup freshly grated Parmesan, optional
Directions
In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
Serve topped with Parmesan, if desired.
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Tomato, Basil and Parmesan Soup in the Crockpot
(makes 8 servings)
Ingredients:
2 (14 oz.) cans diced tomatoes, with juice (we used the basil and oregano kind)
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp. dried oregano
1 Tbsp. dried basil
4 cups chicken broth
1/2 bay leaf
1/2 cup flour
1 cup Parmesan Cheese
1/2 cup butter
2 cups half and half, warmed
1 tsp. salt
1/4 tsp. ground black pepper
Directions:
1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2. Cover and cook on low for 5-7 hours. We cooked ours for 6 hours and made sure the vegetables were soft.
3. About 30 minutes before serving, prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup of hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker and stir.
4. Add the Parmesan Cheese, warmed half and half, salt, and pepper.
5. Cover. Cook on low for another 30 minutes.
6. Serve with garlic bread, grilled cheese sandwiches, or with a salad.
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and last but not least...
Easy Crock Pot Recipe for Tortellini and Meatballs
Prep time: 1 min
Total time: 1 min
Serves: 6-8
This is simply delicious and easy! Throw in everything frozen with the soup on top.
Ingredients
1 bag of frozen meatballs
1 bag of frozen tortellini
1 bag of frozen veggies (I used a stir fry with red peppers)
1 T of cumin or to taste (I use a lot)
1 T of garlic or to taste (you can never have too much garlic)
2 cans of golden mushroom soup
Instructions
1. Place all ingredients in frozen
2. Pour Soup on top of ingredients
3. Cook on low for 8hours or on High for 4-5hours
Recipe by Blessed Beyond A Doubt at
http://www.blessedbeyondadoubt.com/easy-crock-pot-recipe-for-tortellini-and-meatballs/
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