As Giada just began to feel better, Jocko and Anthony are now fighting the cold. Growing up, that meant soup for dinner. Since I didn't have all the fixings for homemade chicken soup, the next best option was minestrone soup.
I began rummaging through the refrigerator, freezer and pantry for ingredients. Even though I was throwing together the soup at 2:00 and substituting for the missing carrots and celery, the soup turned out delicious.
Let's be real, anything with wine has to taste good!
I began rummaging through the refrigerator, freezer and pantry for ingredients. Even though I was throwing together the soup at 2:00 and substituting for the missing carrots and celery, the soup turned out delicious.
Let's be real, anything with wine has to taste good!
Ingredients:
1 med. onion, chopped
2 cloves garlic, minced
2 cloves garlic, minced
1 c. frozen green beans
Olive oil
1 (28 oz.) can tomatoes with liquid
1 (8 oz.) can tomato sauce
2 c. chicken stock
1 c. red wine
1 (14-16 oz.) can pinto beans
1 c. pasta of your choice
1 c. Water
1 tsp. dried thyme
1 tsp. oregano
Olive oil
1 (28 oz.) can tomatoes with liquid
1 (8 oz.) can tomato sauce
2 c. chicken stock
1 c. red wine
1 (14-16 oz.) can pinto beans
1 c. pasta of your choice
1 c. Water
1 tsp. dried thyme
1 tsp. oregano
1 tsp. Italian seasoning
Salt & Pepper
Directions:
Here is the best part... Throw all the ingredients into the crock pot (except the pasta) and cook for 3-4 hours on high. Add cooked pasta at the end. Once finished, serve with sprinkled Parmesan on the soup and warm bread.
Here is the best part... Throw all the ingredients into the crock pot (except the pasta) and cook for 3-4 hours on high. Add cooked pasta at the end. Once finished, serve with sprinkled Parmesan on the soup and warm bread.
