This is probably the best I have ever made and tasted, well, there was this French Onion Soup I had years ago at a restaurant that I still compare all French Onion Soup’s I have had to this day. Maybe I should try making that soup one day. But anyhoo, I digress, as usual. Back to the soup at hand, an Italian Vegetable and Pasta Soup that best of all is made in a slow cooker. There’s nothing better than dumping everything into your slow cooker and then coming back a few hours later with a great meal waiting for you.
I began by adding all of my vegetables to my slow cooker: corn, chopped onion, chopped carrots, sliced zucchini and garlic. I wasn’t sure if garlic could be considered a vegetable, but, adter a little research it turns out it can be.
Next, I stirred in broth, tomato paste, salt and basil until the tomato paste had completely blended into the broth. I used tomato paste with basil, garlic and oregano. I advise using this blend of tomato paste since it adds more flavor to the soup.
I opted to cook it on the high setting for about 3 1/2 hours and then added in dried shell macaroni and a bag of frozen green beans and cooked it for an additional 45 minutes.
Once it was done I served myself a bowl and topped it with shredded parmesan cheese. YUM!
Ingredients: 1 10-ounce package frozen whole kernel corn 1 cup chopped onion 1 cup chopped carrots 1 small zucchini, sliced into half moons 2 garlic cloves, minced 6 cups low sodium vegetable or chicken broth 1 6-ounce can tomato paste blended with basil, garlic and oregano 1/2 teaspoon salt 1/2 teaspoon dried basil 1 9-ounce package frozen green beans 1 cup dried small shell macaroni Shredded parmesan cheese, for topping Directions: In a 3 1/2 to 5 quart slow clooker combine the frozen corn, onions, carrots, zucchini and garlic. Stir in the broth, salt, basil and tomato paste until the tomato paste is completely blended into the broth. Cover and cook on high for 3 1/2 to 4 hours (or on low for 7 to 8 hours). Add the macaroni and green beans and cook for an additional 45 minutes. Please note, if you cooked the soup on the low setting, set it to high once you add in the macaroni and green beans. Serve in bowls topped with shredded parmesan cheese. Recipe from Better Homes and GardensItalian Vegetable and Pasta Soup
Bead Yarn & Spatula 