Hello Everyone,

Minestrone-style soups never disappoint. Try this one, with plenty of pasta, creamy cannellini beans, vegetables, and a dollop of prepared pesto.

Slow Cooker Italian Vegetable Soup with White Beans

Ingredients:

• 2 (19-oz.) cans cannellini beans, drained
• 1 (1-lb.) pkg. Green Giant® Frozen Mixed Vegetables
• 1 (14.5-oz.) can diced tomatoes with basil, garlic and oregano, undrained
• 1 (12-oz.) bottle low-sodium vegetable juice cocktail
• 1/2 teaspoon salt
• 1 cup water
• 1 1/2 oz. (1/2 cup) uncooked penne or mostaccioli (tube-shaped pasta)
• 1/4 cup purchased pesto

Instructions:

1. In 3 to 4-quart slow cooker, combine all ingredients except penne and pesto; mix well.
2. Cover; cook on Low setting for 8 to 9 hours.
3. About 20 minutes before serving, stir penne into soup. Increase heat setting to High; cover and cook an additional 15 to 20 minutes or until penne is tender.
4. To serve, top individual servings with 2 teaspoons pesto. Serves 5-6.

Have A Great Weekend Friends,

Phil

Hi Myrna,

Yes Myrna, I'm constantly warning Rocky about too much "Nip".

Start this take on beef roast in your slow cooker for a ginger-fresh version of the one-dish hit. Roll with the Asian theme and serve it with rice and sugar snap peas.

Slow Cooker Ginger Beef Roast

3-pound beef boneless chuck roast

1

teaspoon peppered seasoned salt

3/4

cup classic-style stir-fry sauce

2

tablespoons ketchup

2

tablespoons rice vinegar

2

teaspoons grated gingerroot or 1 teaspoon ground ginger

1

bag (1 pound) frozen stir-fry bell peppers and onions, thawed

1. Spray 12-inch nonstick skillet with cooking spray. If beef roast comes in netting or is tied, do not remove. Sprinkle beef with peppered seasoned salt. Cook beef in skillet over medium-high heat 5 to 6 minutes, turning once, until brown on both sides.
2. Spray 5- to 6-quart slow cooker with cooking spray. Place beef in cooker (if necessary, cut beef in half to fit in cooker). Mix stir-fry sauce, ketchup, vinegar and gingerroot in small bowl; pour over beef.
3. Cover and cook on Low heat setting 8 to 9 hours.
4. Place beef on platter; cover to keep warm. Add stir-fry vegetables to mixture in cooker. Increase heat setting to High. Cover and cook 15 to 20 minutes or until peppers are tender. Remove netting or strings from beef. Serve pepper mixture with beef. Makes 8 servings.

Have A Wonderful Sunday,

Phil

Hi Myrna,

Thanks for the link. I like Vinegar on my Greens, so I'll be sure and check this out.

I also love Sweet Potatoes. Here's a little something that you might like to try. A traditional recipe made easy in a Crockpot (or on the stovetop)

African Sweet Potato Stew

Ingredients

1 medium onion, chopped
2 jalapenos (or to taste), seeded and chopped
2 teaspoons minced or powdered ginger
2-3 cloves minced garlic
2 teaspoons ground cumin
1/2 tsp. salt (optional)
1/4 teaspoon ground cinnamon
1/8 teaspoon crushed red pepper
1/4 teaspoon ground coriander
3 cups water or vegetable broth
2.5 pounds sweet potatoes (~6 medium sweet potatoes), peeled and cut into 1-2 inch chunks
2 14.5 ounce cans drained chopped tomatoes
2 14.5 ounce cans drained chickpeas
1 pound green beans, fresh or frozen, cut in 2 inch pieces
¼ cup natural peanut butter (or more to taste)
1 bunch cilantro

Directions

Place chopped onion, chopped jalapenos and all seasonings with 3 cups of water or vegetable broth in crock pot over medium heat [experiment with different seasonings, consider substituting curry]. Then chop Sweet potatoes.

Add sweet potatoes, drained tomatoes, drained chickpeas, and peanut butter and mix well. Cook over medium heat until done, ~4-6 hours on medium to low heat. May be left in crock pot for hours. (On stove top, bring to a boil, then simmer until done). Add additional water as needed.

15 minutes prior to serving, add green beans (thawed or fresh) and half a cup chopped cilantro and mix. Serves 8.

Have A Happy Tuesday,

Phil