Hi there! Happy Wednesday! Hump Day!! I can’t believe it’s the middle of the week already. This week is going by really quickly. I guess it’s because I’ve been pretty busy at work today. My boss is taking me out to lunch today and we have some errands to run for our event tomorrow. That should be a nice break from the office. I’m not used to things like this because it was the complete opposite at my other job. I would go days without speaking to my boss and I talk to my boss all the time at this job. It’s actually quite refreshing. I like the change.
Speaking of change, the weather dropped drastically! Temperatures are going to be in the 50’s the rest of the week. I’m loving it! I’ve officially taken my uggs out and I’m wearing them today. Who am I kidding? I wore them on Monday too. I love them so much. I live for my uggs. I love the cold weather and my favorite part of the cold weather is making comforting food. That is exactly what I did for dinner last night. I made a new minestrone soup recipe for dinner and it turned out amazing!! I have to share this with you! Of course I found it on my beloved, Pinterest site!
Crockpot Classic Minestrone Soup from this recipe
2 carrots, diced
2 ribs celery, sliced
1 large onion, chopped
2 cloves garlic, minced
4 cups low-sodium chicken broth
1 28-oz. can crushed tomatoes with liquid
Salt and pepper
1 teaspoon Italian seasoning
1 cup small ditalini pasta
1 cup shredded kale
1 15.5-oz. can cannellini beans, drained
Grated Parmesan, for serving, optional
Combine carrots, celery, onion and garlic in slow cooker. Pour in broth and stir in tomatoes, 1/2 tsp. salt, 1/4 tsp. pepper and Italian seasoning. Cover and cook on low for 4 to 6 hours.
Thirty minutes before serving, stir in pasta, kale and beans. Cover, increase heat to high and cook until pasta is tender, about 30 minutes. Season with salt and pepper. Serve hot, sprinkled with Parmesan, if desired.
After I took this picture, I topped my soup with some grated Parmesan cheese and we ate our soup with some toasty garlic bread. I have to say this soup was phenomenal! It had so much flavor from the garlic, italian seasoning, salt and pepper. I would definitely make this soup again and put it in our rotation for the fall/winter season. I was really impressed! I would probably cook the kale a little bit longer as it was a bit tough for my liking but other than that I loved it!!!
It almost reminded me of the Olive Garden’s minestrone but with a lot less beans. I do not like a lot of beans. Just having the beans that I put in this soup were plenty for me. I think too many really ruin a good soup plus my stomach doesn’t agree with so many beans. This was the perfect amount. The pasta was cooked perfectly too. This one is a winner in my book!
Do you like using the crockpot? Do you use it all year or just in the fall/winter?
Have a great Wednesday!