Italian Hillside Garden Soup

Sunday, March 21, 2010

A twist on the traditional vegetable soup!  My favorite soup!

Taken from:  "Crock Pot: Recipe Collection"

     -  1 Tbl extra-virgin olive oil
     -  1 c. chopped green bell pepper
     -  1 c. chopped onion
     -  1/2 c. sliced celery
     -  1 can (14 1/2 oz) diced tomatoes with basil, garlic and oregano, undrained
     -  1 can (15 1/2 oz) navy beans, rinsed and drained
     -  1 medium zucchini, chopped
     -  1 c. frozen cut green beans, thawed
     -  2 cans (14 oz each) chicken broth
     -  1/4 tsp. garlic powder
     -  1 pkg (9 oz) refrigerated sausage or cheese filled tortellini pasta
     -  3 Tbl. chopped fresh basil
     -  Grated Asiago or Parmesan cheese

1)  Heat oil in large skillet over medium-high heat until hot.  Add bell pepper, onion and celery.  Cook and stir 4 minutes or until onions are translucent.  Transfer to 5 quart CROCK POT slow cooker.
2)  Add tomatoes with juice, navy beans, zucchini, green beans, broth and garlic powder.  Cover; cook on LOW 7 hours or on HIGH 3 1/2 hours
3)  Turn CROCK POT slow cooker to HIGH.  Add tortellini and cook 20-25 minutes longer or until pasta is tender.  Stir in basil.  Garnish each serving with cheese.


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