Wednesday, February 3, 2010

Hearty Minestrone Soup

2 14oz. cans of diced tomatoes
2 cups of water
2 medium carrots, chopped
1 medium zucchini, chopped
1 package of pepperoni (I use turkey pepperoni)
2 tsp. minced garlic
2 tsp. chicken bouillon granuales
1/2 tsp. dried basil
1/2 tsp. dried oregano
2 16oz. cans kidney beans, rinsed and drained
1 pkg. frozen chopped, thawed and squeezed dry spinach
1 1/4 cups cooked elbow macaroni (I have used eggs noodles or my kids love the shells)
Shredded Parmesean cheese

In a 5 qt. slow cooker, combine first 9 ingredients. Cover and cook on low for 6-7 hours or until vegetables are tender. Stir in beans, spinach and macaroni. Cover and cook for 15 minutes longer or until heated through. Sprinkle with cheese!

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