Minestrone Soup

I won't say winter is officially here but after the much unexpected snowstorm this past weekend let's just say things got a bit chilly.  I needed something warm to eat to heat me from the inside out.  I have a confession that I am a bit in love with Olive Garden's all-you-can-eat soup and salad meal.  I always get the Minestrone soup.  I think it is the most salty thing I ever eat.  EVER.  But it is really good and I eat it up.

I have been craving it lately.  When you add my cravings to cold weather, soup was non-negotiable on the menu this week.  I am trying really hard to make one crock pot meal each week.  Thus, crock pot minestrone soup. This recipe is a throw it all in and wait.

It wasn't Olive Garden but it hit the spot Monday night.  Next time I would cook the pasta separately and add it in the end. The pasta kind of disintegrated in 8 hours of cooking.

 

Minestrone Soup

Ingredients:

2 carrots, diced
2 ribs celery, sliced
1 large onion, chopped
2 cloves garlic, minced
4 cups low-sodium chicken broth
1 28-oz. can crushed tomatoes with liquid
Salt and pepper
1 teaspoon Italian seasoning
1 cup small shell pasta 
1 cup shredded kale
1 15.5-oz. can cannellini beans, drained

Grated Parmesan, for serving, optional

Directions:

1. Combine carrots, celery, onion and garlic in slow cooker. Pour in broth and stir in tomatoes, 1/2 tsp. salt, 1/4 tsp. pepper and Italian seasoning. Cover and cook on low for 4 to 6 hours.

2. Thirty minutes before serving, stir in pasta, escarole and beans. Cover, increase heat to high and cook until pasta is tender, about 30 minutes. Season with salt and pepper. Serve hot, sprinkled with Parmesan, if desired.