Tuesday, September 4, 2012

vegetarian minestrone soup


vegetarian minestrone soup        

From the Kitchen of Cara Lupa

Ingredients


6
Cups vegetable broth
2
Carrots, chopped
2
Large onions, chopped
3
Ribs celery, chopped
2  
Garlic cloves, chopped
1
Small zucchini, cubed
1
Handful fresh kale, chopped
1/2
Cup dry barley
1
 
 
 
 
 
Can white kidney beans, drained.
 
1    Tbsp parsley
1    tsp dried oregano
1    28oz can crushed Italian tomatoes
1    tsp salt
1/4 tsp pepper

Directions


1.    Combine all ingredients in slow cooker.
2.    Cover. Cook on Low 6-8 hours, or until vegetables are tender.
3.    Sprinkle individual servings with grated cheese if desired.
 
Enjoy a healthy meal from the garden
 

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