Minestrone Napoli
- 3 large tomato(es); chopped, seeded
- 1 bunch green onion(s); chopped
- 2 medium carrot(s); chopped
- 1/4 cup(s) parsley; chopped
- 1 garlic clove(s); crushed
- 2 tablespoon(s) basil; chopped, fresh
- 1 can (15 oz) kidney beans; drained
- 2 zucchini; sliced
- 2 cup(s) cabbage; shredded
- 1/2 teaspoon(s) oregano; chopped, fresh
- 1/2 teaspoon(s) salt
- 1/8 teaspoon(s) black pepper
- 5 cup(s) beef broth
- 1/4 cup(s) red wine, dry
- 2 cup(s) pasta, elbow
- 1/4 cup(s) parmesan cheese; grated
In slowcooker, combine tomatoes, green onions, carrots, parsley, garlic, basil, kidney beans, zucchini, cabbage, oregano, salt, pepper, broth, and wine. Cover and cook on LOW 8 to 9 hours. Stir in cooked pasta. Sprinkle with cheese.
Contributor: Mable Hoffman
Yield: 10 cups