Carnival of Recipe time again. Got this recipe from Secrets of Slow Cooking. Would get it going at lunch time and it would be ready at dinner. I used it as a meal by itself with rolls and a salad. Hmmm. Now did I add the salad to this one or the other soup? Either way, my family enjoyed it.
Ingredients:
2 cans (14 ½ ounces each) beef broth
1 can (16 ounces) Great Northern beans, rinsed and drained
1 can (14 ½ ounces) diced tomatoes, undrained
2 medium zucchini, quartered lengthwise and sliced
1 tbls olive oil
1 ½ tsp minced garlic
½ tsp dried basil leaves
½ tsp dried oregano leaves
½ cup tubettie, ditilini or small shell pasta, uncooked
½ cup garlic seasoned croutons
½ cup grated Asiago or Romano cheese
3 tbls chopped fresh basil or Italian parsley (optional)
Directions:
1. Combine broth, beans, tomatoes with juice, zucchini, oil, garlic, dried basil, and oregano in slow cooker; mix well. Cover; cook on LOW 3 to 4 hours.
2. Stir in pasta. Cover; continue cooking on LOW 1 hour or until pasta is tender.
3. Serve soup with croutons and cheese. Garnish with fresh basil, if desired.
No comments:
Post a Comment