Autumn Vegetable Minestrone
2 14.5 oz cans vegetable broth
1 18 oz can crushed tomatoes – undrained
3 medium carrots -- chopped (1 ½ cups)
3 small zucchini -- cut into 1/2" slices
1 medium yellow bell pepper -- cut into 1/2" pieces
8 medium green onions -- sliced (1/2 cup)
2 cloves garlic -- finely chopped
2 cups shredded cabbage
2 teaspoons dried marjoram
1 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked instant rice
1/4 cup chopped fresh basil
Mix all ingredients except rice and basil in a 3 ½ to 6 quart slow cooker. Cover and cook on low heat setting for 6 to 8 hours or until vegetables are tender. Stir in rice. Cover and cook on low heat setting for about 15 minutes or until rice is tender.
2 14.5 oz cans vegetable broth
1 18 oz can crushed tomatoes – undrained
3 medium carrots -- chopped (1 ½ cups)
3 small zucchini -- cut into 1/2" slices
1 medium yellow bell pepper -- cut into 1/2" pieces
8 medium green onions -- sliced (1/2 cup)
2 cloves garlic -- finely chopped
2 cups shredded cabbage
2 teaspoons dried marjoram
1 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked instant rice
1/4 cup chopped fresh basil
Mix all ingredients except rice and basil in a 3 ½ to 6 quart slow cooker. Cover and cook on low heat setting for 6 to 8 hours or until vegetables are tender. Stir in rice. Cover and cook on low heat setting for about 15 minutes or until rice is tender.
Autumn Vegetable Minestrone
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