Minestrone Soup
1 10 oz. can of kidney beans (I have also used garbanzo beans, both are great in this recipe.)
2 10 oz. cans of diced tomatoes with roasted garlic
1/2 cup diced carrots
1/2 cup diced celery
1/4 cup minced onion
1 pkg. frozen chopped artichoke hearts
1/2 cup chopped green cabbage
1/2 cup chopped zucchini
1 small red pepper, diced
1 tsp dried oregano
1/8 tsp fennel seed
1 qt. chicken broth (fat free is fine)
1/2 cup uncooked macaroni (elbow is fine, but I sometimes use farfalle or other "fun" types. Don't be boring!)
Salt and freshly ground pepper, to taste
Grated fresh Romano or Pamesan cheese
Fresh basil, torn at serving time (so that it won't discolor)
Combine all ingredients except macaroni, basil, and cheese in crock pot. Add water if chicken broth does not cover, or feel free to add more chicken broth. Cook on high 1 hour, then switch to low about 5 hours. I generally stir in the pasta about 1 to 1 1/2 hours before serving, so that it isn't mushy. Serve soup generously sprinkled with cheese. Top with torn basil. Add more salt and pepper to taste.
Cook's Notes: Put it in your BIG crockpot, it makes quite a bit. This can be made on the range in a pot.
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