Wahoo! We have finally gotten the first "real" snow of the winter! What a strange winter - Wednesday was in the 50s (above zero - definitely not common for January here) and yesterday we woke up to this:
Busy winter days full of things like this:
Definitely call for a big ol' pot of Minestrone waiting to warm our bodies and souls at the end of the day.
And maybe a little of this:
Because my driveway looked like this at 2pm on Thursday, and the snow promised to keep coming down until Friday morning. (The whole picture is my driveway! It's under there somewhere.)
Have a warm and happy weekend, everyone!
Slow Cooker Minestrone
serves 8 - 10
- 2 large carrots, scrubbed and diced
- 2 ribs celery, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 small zucchini, diced (seasonal)
- 1 1/2 c cooked kidney beans
- 1/2 c green beans (cut into 1" chunks, or from a bag of frozen green beans)
- 3 1/2 c (28 oz) crushed tomatoes
- 6 c vegetable broth
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1 c cooked small pasta (ditalini, elbow, small shells)*
- 3-4 c chopped spinach, kale or chard
- 1 Tbs chopped fresh parsley
- freshly grated Parmesan cheese (for topping each bowl)
Stir in the cooked pasta* (boil approximately 3/4c pasta until aldente), greens, and parsley. Cover and heat 15 minutes more, or until greens are tender.
Serve topped with Parmesan.
Don't forget that during the whole month of January, the #citruslove blog hop is going on! Check out my Lemon Thyme Chicken Strips post for a constantly updating list of fabulous citrus themed recipes and links to all of my fabulous co-host's blogs for more great recipes!