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Prep Time: 0 Minutes Cook Time: 23 Minutes |
Ready In: 23 Minutes Servings: 8 |
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Generous servings of soup for supper alone or stretched to serve more with the addition of an open face sandwich made with thick slices of crusty bread, spread with pesto, topped with mozzarella, slivers of proscuitto, a drizzle of olive oil and broiled until the cheese bubbles. Ingredients:
1 small onion, chopped |
2 large carrots, peeled and thinly sliced |
1 medium zucchini, sliced 1” thick |
2 cloves garlic, minced |
2 15 oz cans kidney beans, drained and rinsed |
6 cups beef broth |
1 28 oz can diced tomatoes, undrained |
1 cup of v-8 juice |
1 t dried basil leaves |
1/8 t. thyme |
1/2 t. dried oregano leaves |
1/2 t. salt |
1/4 t. crushed red pepper flakes |
1 tbsp of honey (to mellow out the tart of the tomato) |
2 cups cooked small pasta |
1/4 cup grated parmesan cheese |
Directions:
1. Combine all ingredients except macaroni and Parmesan cheese in the stoneware.
2. Cover cook on Low 8 to 9 hours or on High 4 to 5 hours.
3. Stir in macaroni.
4. Serve sprinkled with cheese.
5. We like to serve this hearty soup with an open face sandwich made with thick slices of crusty bread, spread with pesto, topped with mozzarella, slivers of proscuitto, a drizzle of olive oil and broiled until the cheese bubbles.
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