Thursday, September 16, 2010

Easy Minestrone

Monday's Meal

4 medium tomatoes, chopped
2 medium carrots, chopped
2 celery ribs, chopped
1 medium zucchini, halved and sliced
1 1/2 cups shredded cabbage
1 can (16 oz.) kidney beans, rinsed and drained
1 can (15 oz.) garbanzo beans, rinsed and drained
6 cups reduced-sodium chicken broth or vegetable broth
1 1/4 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
2 cups cooked elbow macaroni
5 Tablespoon shredded Parmesan cheese

In a 5- qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. Just before serving, stir in macaroni and heat through. Serve with Parmesan cheese.


  1. This sounds delicious. I've added it to our menu planning. You've convinced me it's time for some slow-cooker meals!

  2. Bart made this for dinner tonight. It was delicious! Thanks for posting the recipe.