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 Post subject: Vegetable Minestrone (serves 8)
PostPosted: Mon Sep 20, 2010 12:22 am 
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Joined: Sat Sep 18, 2010 2:39 pm
Posts: 21
Location: Pittsburgh, PA
Slow Cooker: 3.5 - 6 quart
Prep Time: 20 minutes
Cook Time: Low, 7-9 hours/High, 3.5-4.5 hours

1 medium yellow summer squash, cut lengthwise in half, then cut crosswise into 1 inch pieces.

2 medium carrots, cut into 1/4 inch slices (1 cup)

1 medium bell pepper, chopped (1 cup)

1 cup snap pea pods

1/3 cup chopped onion

4 cups water

1 jar (25 1/2 ounces) marinara sauce

1 can (15-16 ounces) kidney beans, rinsed and drained

1 1/2 cups uncooked rotini pasta (4 1/2 ounces)

1 teaspoon sugar

1 teaspoon salt

1/4 teaspoon pepper

Shredded Parmesan cheese, if desired

1. Mix squash, carrots, bell pepper, pea pods, onion, water, marinara sauce and beans in 3 1/2-6 quart slow cooker.

2. Cover and cook on low heat setting 7-9 hours (or high heat setting 3 1/2-4 1/2) hours) or until vegetables are tender

3. Stir in pasta, sugar, salt and pepper

4. Cover and cook on high heat setting 15-20 minutes or until pasta is tender. Sprinkle each serving with cheese.

Ingredient Substitution
The kids will love the corckscrew rotini pasta in this vegetable packed soup, but elbow macaroni - that good old standby - works just as well.

Serving Suggestion
Minestrone means "big soup," and this big soup needs only thick slices of whole grain bread to make a big meal.

Finishing Touch
Adding the snap pea pods at the beginning with the other vegetables makes this soup easy, but if you like brighter green, add them with the pasta at the end. Or if you don't have snap pea pods, leave them out, and your soup still will be colorful and tasty.

This is my signature. I have put a lot of effort into it.

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