Super Easy Slow Cooked Minestrone Soup!
The hubby and I have been trying to eat healthier over the past year. Our major life change in April, when we quit our corporate jobs and hit the road in our RV has helped us both to lose some weight and have better reports from the doctor. I’m always looking for ways to make healthier food choices. And I’m totally in love with the convenience of my crock pot!
Looks good doesn’t it?
Every now and then, I hit the ball right out of the park. This soup was so good that we had it two nights in a row. Delicious, spicy, full of veggies and totally gluten free. And so easy to make!
I have to admit right here that the hubby wasn’t too thrilled when I told him I was making Gluten Free Minestrone. He doesn’t love a whole lot of veggies. In fact, green beans are his nemesis. He doesn’t even like them looking at him.
To his credit, he winced a bit and said he would try it, but I could tell he wasn’t very excited about it. So I improvised with this recipe and only included things he loved.
It was a fabulous success. Want to know how to make it?
Easy Slow Cooked Minestrone Soup
2 (16 oz) cans tomato sauce
2 cups water
10 baby carrots
1 yellow squash, sliced
1/2 onion, sliced
1 (3.5 oz) package pepperoni
2 tsp. garlic
2 tsp. chicken bouillon
1/2 tsp. dried oregano
2 tbsp. pesto
1 (15 oz.) can kidney beans, drained
1 (15 oz.) can navy beans, drained
1/2 package (5 oz) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups cooked Barilla Gluten Free Pasta
Looks like a lot of ingredients, doesn’t it? Don’t let that alarm you. This is such an easy recipe! And I knew I could trust Barilla’s Gluten Free Pasta to make it fabulous. It is our go-to choice where pasta is concerned.
In a crock pot add: carrots, squash, onion, pepperoni, garlic, chicken bouillon, oregano, and pesto (my secret ingredient). Pour over top of the veggies the tomato sauce and water.
Stir together the ingredients, cover and cook on low for about 5 hours.
Five hours later, your kitchen is going to be smelling pretty darn amazing.
Now for the finishing up! Add into the crock pot the navy beans and pinto beans.
Stir in the spinach and re-cover the crock pot, keeping it on low.
Cook the Barilla Gluten Free Pasta according to the directions on the box. We use Barilla Gluten Free Pasta in most of my recipes because it has a great taste and texture. It really tastes like regular pasta! Made with corn and rice, it is certified gluten free with non GMO ingredients.
While the pasta is cooking, I put together a small plate of pesto and olive oil. You see, I also located a roll of gluten free bread! I’m totally on a roll this week…
Finish by mixing in the drained, cooked gluten free pasta.
This meal was the hit of our week! In fact, the hubby asked me to make it again sometime soon.
I plan on it. I love easy meals.
- 2 (16 oz) cans tomato sauce
- 2 cups water
- 10 baby carrots
- 1 yellow squash, sliced
- 1/2 onion, sliced
- 1 (3.5 oz) package pepperoni
- 2 tsp. garlic
- 2 tsp. chicken bouillon
- 1/2 tsp. dried oregano
- 2 tbsp. pesto
- 1 (15 oz.) can kidney beans, drained
- 1 (15 oz.) can navy beans, drained
- 1/2 package (5 oz) frozen chopped spinach, thawed and squeezed dry
- 1-1/2 cups cooked Barilla Gluten Free Pasta
- In a crock pot add: carrots, squash, onion, pepperoni, garlic, chicken bouillon, oregano, and pesto (my secret ingredient).
- Pour over top of the veggies the tomato sauce and water.
- Stir together the ingredients, cover and cook on low for about 5 hours.
- After 5 hours, Add into the crock pot the navy beans and pinto beans.
- Stir in the spinach and re-cover the crock pot, keeping it on low.
- Cook the pasta according to the directions on the box.
- Finish by mixing in the drained, cooked gluten free pasta.
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