Makes:
6 servings
Total Time:
9 hr
Submitted by:
Category:
Soups/Chilis
Sub Category: Soups & Stews
what you need
- 1 medium onion, chopped
- 1 clove garlic, chopped
- 1 stalk celery, chopped (including the leaves)
- 2 carrots, peeled and chopped
- 1 can (28 oz.) diced tomatoes
- 3 1/2 cups vegetable or chicken broth
- 1 can white beans, drained
- 1 can corn kernels, drained
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 2 bay leaves
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 to 1/3 box ditalini pasta (or other small pasta)
- 1 large zucchini, chopped
- Fresh basil, torn (optional)
- Grated Kraft Parmesan Cheese
make it
Turn a large crock-pot on low (if you have time, this will require 8 to 9 hours total) or high (3 to 4 hours total). Add (in order) onion, garlic, celery, carrots, tomatoes, vegetable broth, beans, corn, thyme, sage, bay leaves, salt and pepper. (Reserve zucchini for later.) Stir and cover. If cooking on low, leave to cook for 7 hours before opening for the final step. (If cooking on high, leave 3 hours).
Meanwhile, cook pasta until al dente in salted boiling water. (Reserve in refrigerator until ready to use.)
After 7 hours on low, stir soup and add zucchini and pasta. Taste and adjust seasonings, if necessary. Continue cooking remainder of the time until cooked through. Remove bay leaves before serving.
To serve: sprinkle with fresh, torn basil leaves (optional) and 1 tablespoon parmesan cheese per serving.
Notes
This soup is incredibly easy to make as the crock-pot does all of the work. It is thick and filling, healthy, and absolutely delicious.
Your house will smell amazing!
