Friday, January 18, 2013

Hearty Vegetable Soup

When it gets cold...which it certainly has been lately, my favorite way to cook is in my slow cooker.  First of all it is incredibly easy, and second of all nothing is better then throwing everything in the slow cooker in the morning, and coming home at night to the house smelling amazing and dinner's ready.  We went to our favorite farmers market on Sunday on little Melrose Place, and got some fabulous veggies  So I decided to make a nice hearty vegetable soup with a minestrone feel.  The reason I won't say it's a minestrone is because instead of using pasta I used sweet potatoes so the starch added had some vitamins and nutrients.

1 Sweet Potato Chopped Into Bite Size Pieces
3 Carrots Chopped Into Bite Size Pieces
2 Cups of Chopped Green Beans
1 Can of Canelini Beans
1 Chopped Yellow Onion
2 Cups Chopped Broccoli
1 15 oz can of organic pureed tomatoes
4 cups of vegetable broth

1 tbsp. of basil
salt and pepper to taste

3 cups of fresh spinach
1/3 cup white whine
store bought pesto or you can make your own
fresh grated parmesan cheese

Put all of the first set of ingredients into the slow cooker and stir until mixed.  Cook on high for 4 to 5 hours stirring occasionally.  When the soup is done cooking add in the 1/3 cup of white wine, and then 3 cups of fresh spinach leaves.  Stir the soup until the wine, and spinach are thoroughly mixed in.  Dish soup into bowls.  Add a teaspoon of the pesto to each bowl of soup, and then mix in parmesan cheese to taste.  Serve piping hot.


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