Friday, June 19, 2015


From: Automatically Light cookbook

1 lb lean, top round of beef, cut into cubes
1 1/2 cups onion, chopped
1 garlic clove, minced
1 can diced tomatoes
2 cups beef broth
2 cups vegetable broth or juice
1/2 cup red wine
1 1/2 cups water
1 bay leaf
1/2 tsp dried rosemary leaves
1 tsp dried thyme leaves
1/2 tsp ground celery seed
1 tsp salt
1/4 tsp pepper
1 cup elbow macaroni
2 cups frozen mixed vegetables
1 can white kidney beans, drained and rinsed

Combine beef through pepper in the slow cooker. Cover and cook on low for 7-8 hours or until meat is tender. Turn heat to high, add macaroni and vegetables, and cook for 30-40 minutes or until macaroni is just tender. Add beans and cook on high for an additional 5 minutes or until beans are warmed. Remove bay leaf. Correct seasoning, if desired.

Thumbs up! I love minestrone soup and this was a great recipe. I would definitely make this again in the future.

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