In the past I would have driven through somewhere, or ordered food to go from a restaurant. I am so proud of our family for quitting the excuses and relying WAY less on take-out meals. It takes a bit more planning, but if you own a crock pot, it's really very easy to have a healthy, home-cooked meal ready for your family when you get home!
So this week we made minestrone soup. I love minestrone, and it is full of veggies, which works really well for the 21 Day Fix meal plan that I am currently following. Plus, you can switch up what you serve with the soup to make different meals. The soup is great on it's own, or even better when paired with a nice salad, but our favorite is serving it with turkey and cheese panini's made in our panini press! However you decide to serve it, everyone is sure to love it.
Ingredients:
1 15 oz can kidney beans, rinsed and drained
1 cup shredded cabbage
1/2 cup sliced carrot
1/2 cup sliced celery
1/2 cup chopped onion
1 14 oz can diced tomatoes with basil, oregano and garlic
1 14 oz can beef broth (can use veggie broth if you want this to be a truly vegetarian dish)
3 cups water
1/4 tsp salt
1/4 tsp black pepper
8 oz fresh green beans, cut into 2 inch pieces
1/2 cup tiny whole wheat macaroni noodles
2 tbsp snipped fresh parsley
1/2 cup finely shredded Parmesan cheese (optional)
To make the soup:
In your slow cooker, place beans, cabbage, carrot, celery and onion. Stir in undrained tomatoes, broth, water, salt and pepper. Cover, cook on low setting for 8-10 hours or high setting for 4-5 hours.
If using low setting, turn to high. Stir green beans and macaroni noodles into soup mixture. Cover; cook for another 30 minutes. Stir in parsley. Ladle into soup bowls. Sprinkle each serving with Parmesan cheese, if desired. Enjoy!
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