When it comes to soup – The Goose flat out refuses to even try it. He’ll eat chicken noodle soup (if you call picking the noodles out with his fingers eating). I’ve asked him why he won’t eat soup, and I haven’t really gotten an answer from him, other than “I don’t like “wet vegetables”.
Even though The Goose insists that he doesn’t like soup, my husband and I do, so I still make it. One of my favorites, other than chicken noodle soup, is crockpot minestrone. The thing I love about this soup is that even though there are a lot of ingredients, there is not a lot of work. You can throw everything together in your crockpot the night before, and then cook it the next day. The best part about this soup, though, is that it tastes better and better the longer it sits. That means that the leftovers taste even better than the soup does on the first day!
Crock Pot Minestrone
2 medium onions, diced (approximately 1 1/2 cups)
2 large carrots, diced
2 celery sticks, diced
1 can cut green beans, drained
1 can light red kidney beans, drained and rinsed
1 can white beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
1 can diced tomatoes
1 cup frozen corn kernels
1 cup uncooked orzo
4 cups vegetable broth
3 cups water
5 garlic cloves, diced
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
2 teaspoons dried oregano
1 tablespoon dried parsley
2 tablespoons Italian seasoning
Add all of the ingredients to your crock pot. Cook on high heat for four hours or low heat for 8 hours.
Serve with a hunk of crusty artisan bread, and top with a generous sprinkle of parmesan cheese.