Today's recipe comes from a great site, www.savingdinner.com. Leanne Ely, who co-hosts "The Fly Show" with the FlyLady herself, and contributes greatly to FlyLady's site and system, has designed this website. She offers several menu planning options, called "menu-mailers" that you can have emailed to you weekly to plan your dinners for the week, along with shopping lists for all the ingredients. This is a recipe from one of the free sample menus. I am cooking it in my crock-pot as I write, so I have not actually tried it yet. However, it smells greatwhile it's cooking! It also uses many fresh veggies, and looks very appetizing. Hopefully it will be on my fave list tomorrow instead of a flop! ;)
Crock Minestrone Soup
4 cups low sodium chicken broth—or
4 cups tomato juice
1 tablespoon dried basil
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
2 medium carrots, sliced
2 medium stalks celery, chopped
1 medium onion, chopped
1 cup sliced mushrooms
2 cloves garlic, finely chopped
1 28-oz. can diced tomatoes, un-drained
1 15-oz. can white beans, drained and rinsed
1 1/2 cups corkscrew pasta or other medium shape, uncooked
Parmesan cheese as garnish
Combine all ingredients, except pasta and cheese, in a 4- to 5-quart
slow cooker; cover and cook on low heat setting for 7 to 8 hours, or
until vegetables are tender. Stir in pasta; cover and cook on high
heat setting for remaining 15 to 20 minutes, or until pasta is tender.
Sprinkle each serving with freshly grated Parmesan cheese.
A big spinach salad and garlic toast.