Wednesday- What's Cooking?

The Teriyaki Apricot Pork we had last week was a big hit. Next, we are going to try this one!

Italian Minestrone Soup- serves 6-8

1 pound lean ground meat: pork, beef, or turkey. I used beef.
4 ounces sliced mushrooms
1 yellow onion, diced
4 cloves garlic, chopped

2 stalks celery, sliced
1 cup chopped carrot
1 (14.5-ounce) can diced or stewed tomatoes
1 tablespoon dried oregano
4 cups beef broth

2/3 cup dried elbow pasta (to add later)
kosher salt (add to taste at the table)


The Directions.

Use a 6-quart slow cooker. Brown the first four ingredients on the stovetop, and drain the fat. I know, I hate cooking before I cook too, but this is a good thing because you're draining the rendered grease/fat.

Add meat to the slow cooker, and your vegetables. Add the whole can of tomatoes, the oregano, and beef broth. Stir to combine. Cover, and cook on low for 8 hours. 30 minutes before serving, stir in the dry pasta. Flip to high, and cook for an additional 30 minutes or until pasta has become bite-tender.

Serve in wide-mouthed bowls with a bit of shredded Parmesan cheese, if desired.