It is time to grab you crock-pot! This week seems like it
has overly busy and the weekend isn’t looking much better. Nothing is simpler
than making a pot soup in the crock-pot. I can start this Saturday morning and
by the time we get home from the kids bowling, it will be waiting with minimal
effort on my part.
This soup is veggie packed and full of flavor and color. I
would not say this is a minestrone soup since there is no spinach, zucchini or
pasta. The spinach has been replaced with cabbage, which will hold up better to
cooking in the crock-pot. The zucchini is the same way it will become mushy.
If you are not in a hurry to eat and want minestrone, omit
the potatoes and cabbage. Add the
spinach, zucchini or cooked pasta a half hour before serving.
28 ounces crushed tomatoes
28 ounces cannellini beans, drained and rinsed
3 cups green cabbage, sliced thin
1 pound white potatoes cut into ½ inch cubes
1 onion, diced
5 garlic cloves, minced
Pinch of crushed red pepper flakes
1 tablespoon dry parsley
1 teaspoon of dried thyme
1 teaspoon of dried basil
1 teaspoon of dried oregano
Directions
Combine all ingredients in crock-pot, cover and cook on low
7-8 hours or 3-4 hours on high temperature
