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Minestrone, Crockpot (D/M, TNT)
Source: Somewhere on the net
Serves: I don't know; we are still eating it; however, it makes a lot

4 cups vegetable or chicken broth
4 cups tomato juice
1 tablespoon dried basil leaves
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
1 cup (2 medium) carrots, sliced
1/2 cup (1 medium) onion, chopped
1 cup (2 medium) celery stalks, chopped
1 cup (3 oz.) fresh mushrooms, sliced
2 garlic cloves, finely chopped
1 (28-ounces) can diced tomatoes, undrained
1-1/2 cups (4-1/2 ounces) uncooked rotini pasta
Shredded Parmesan cheese if using vegetable broth

My Additions: (Always have to change the recipe a bit:)
1 can spicy beans
Some cooked kasha I had in the refrigerator
Brown instant rice

Mix all ingredients except pasta and cheese in 4- to 5-quart slow cooker or crockpot. Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender.

Stir in pasta. Cover and cook on high heat setting 15 to 20 minutes or until pasta is tender. Sprinkle with cheese, if not using meat broth.

This is a great recipe to use your left-over wine laced with crushed red peppers.

Poster's Notes:
Here is a recipe I tried the other night, and it turned out delicious. It is so cold here in Boca Raton that we even have the heat turned on :( Hope it helps you all to warm up too.

Posted by Faygie

Nutritional Info Per Serving: N/A