We woke up to about 8-10 inches of snow on the ground this morning which means that we have a SNOW DAY! I remember them being much more exciting when I was a kid but hey, it’s pretty nice to be working in my pajamas at my kitchen table today.
Sunday is usually “meal prep” day but Caroline and I have both been having a hard time figuring out what we wanted. We decided since it has been so cold, we would make minestrone soup in the Crock Pot. Here is the recipe that we came up with. We hope you enjoy it!
32 oz low sodium vegetable or chicken broth
1 can low sodium white beans (not drained)
1 can diced tomatoes (not drained)
2 celery stalks – diced
1 onion – diced
1 cup carrots – diced
1 zucchini – diced
1 yellow squash- diced
1.5 cup frozen kale (or fresh if you have it)
2 teaspoons minced garlic
2 tablespoons olive oil
1/2 teaspoon red pepper flakes
1 tablespoon Italian seasoning
salt and pepper to taste
Parmesan cheese – shredded
Mini Farfalle pasta (we picked these because they’re cute… You can use any kind that you’d like!)
Put everything in the Crock Pot
Set on low for 8 hours (we keep ours on ‘warm’ in the Crock Pot once it’s finished)
Cook pasta following the directions on the package
Fill bowl with desired amount of soup and pasta
Top with parmesan cheese
As always, let me know what you think. I hope you all have a great Monday!