Here we are into our second week of Lent. Today I will show you how to prepare another meatless meal that wont break the bank. This is also a slow cooker soup that doesn’t need a lot of hands on time. Who wouldn’t love that?
Pasta Fagoli Soup
2 cans (14 1/2 ounces each) vegetable broth
2 cans (14 ounces) green beans
3 large carrots chopped
1 can (14 1/2 ounces) diced tomatoes, undrained
3 medium zucchini
1 tablespoon olive oil
1 1/2 teaspoons minced garlic
1/2 teaspoon dried basil
1/2 teaspoon tubetti, ditilini or small shell pasta, uncooked
1/2 cup grated Asiago or Romano cheese
Quarter and chop the zucchini.
Combine broth, carrots, beans, tomatoes, zucchini, oil, garlic, basil and oregano in the slow cooker
Cover cook on low 3-4 hours.
Stir in pasta. cover cook on low 1 hour or until pasta is tender.
Peace be with you,
Copyright 2012 Veronica Gantley