Minestrone Soup
  • 1 can (28oz) Red Gold diced tomatoes
  • 1 can Bush's Dark Red Kidney Beans
  • 1 can Bush's Cannellini Beans
  • 32 oz. beef stock
  • 14 oz. traditional spaghetti sauce
  • 1 lb. ground beef
  • 2 stalks celery, diced
  • 1½ C carrot shreds
  • 1.5 tsp. dried oregano
  • 1 tsp. black pepper
  • 2.5 tsp. dried parsley
  • 1 tsp. onion powder
  • 4 oz. ditalini pasta
  • Parmesan cheese rind (optional)
  1. In a skillet over medium-low heat, brown ground beef; drain.
  2. Place tomatoes, both beans, celery, carrots, browned ground beef, Parmesan rind (if using) and spaghetti sauce in the slow cooker. Mix well.
  3. Sprinkle oregano, pepper, parsley, and onion powder across the ingredients in the slow cooker. Mix well.
  4. Pour beef stock over the ingredients.
  5. Cook on low 4-6 hours.
  6. minutes before serving, cook ditalini pasta according to package instructions for al dente pasta. Add to the minestrone and continue cooking on low the remaining 30 minutes.
Recipe by Views From the Ville at http://viewsfromtheville.com/2013/12/31/slow-cooker-minestrone-recipe/