Forget fluffing the sweaters, Mom went straight from summer to winter by breaking out the crockpot. Let the soup season officially begin! Tonight, it was slow-cooked Minestrone soup (well, Mom's version if not by exact Italian definition). Remember, she doesn't measure; she goes with her gut. Here's what she did:
Carton of organic veggie broth
BIG can of diced Italian tomatoes
Regular size can of fire-roasted diced tomatoes
Jar of Pesto
2 zucchini
1/2 peeled white onion
can of Northern beans
Cup of pasta (we used mini wheels)
1/2 pack of thawed frozen chopped spinach
Parmesan cheese
Pour veggie broth, diced tomatoes and can of beans (don't drain) into crockpot. Add chopped onion and zucchni. Stir in pesto (we used about 3/4 of the jar) and spinach. Cook on low for about nine hours. Add dry pasta about 15 minutes before you're ready to turn it off. Serve with Parmesan sprinkled on top, crusty bread on the side and a glass of red wine within reach.
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