Blizzard 2018 in progress....I need sustenance to satisfy my cold bones.
Author: My Dragonfly Cafe
Recipe type: Soup
Cuisine: Italian
Ingredients
2- 14.5 oz. cans of Fire-Roasted tomatoes
8.5 oz Julienne Cut Sun-Dried Tomatoes with Herbs~California Sun-Dry brand, drained and chopped
Rind from outer edge of Parmigiano-reggiano cheese
2 quarts of vegetable or beef broth or 1 quart. of each(Better Than Bouillon Vegetable or Roasted Beef Base is great!- I used 3 T. base for 2 quarts.
1½ c. carrots, peeled and sliced
1½ c. diced celery
1 c. finely diced red onion
6 garlic cloves pressed or peeled and finely diced
1 t. dried oregano
1 rosemary sprig
2 bay leaves
2 T . basil chiffonade or 2 t. dried basil
15 oz. red kidney beans, drained and rinsed
15 oz. cannellini beans, drained and rinsed
1½ c. small shells or ditalini
1½ c. green beans. frozen or fresh
1 small zucchini quartered lengthwise then sliced or zoodled and cut into small segments to disguise it for the young ones
5 oz. baby spinach/kale mix
Ciabatta bread prepared as indicated in instructions below.
Instructions
Place all ingredients from tomatoes to basil chiffonade into crock pot. Cook on high for about 4 hours.
Add in the kidney beans, cannelloni beans. green beans, pasta shells, and zucchini. Cook for another 30 minutes.
Add spinach/kale mix and cook until wilted.
Remove bay leaves, rosemary sprig and cheese rind before serving.
Serve with grated parmigiano-reggiano cheese.
Brush olive oil on ciabatta bread and lightly toast. This can be done in a toaster oven at the end of the soup's cooking cycle. Rub with peeled garlic cloves. If desired, grate a little cheese over top and place back in toaster oven just until melted.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/sun-dried-tomato-minestrone-soup/