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Italian Hillside Garden Soup
Prep Time:  15 minutes Cook Time:  450 minutes
Yield:  6 Servings
Notes: Cooking times are guidelines. Slow cookers cook differently depending on a variety of factors, including capacity. For example, cooking times will be longer at higher altitudes.
Submitted by:  toddwess Directions

1    Heat oil in large skillet over medium-high heat until hot. Add bell pepper, onion and celery. Cook and stir 4 minutes or until onions are translucent. Transfer to slow cooker.
2    Add tomatoes with juice, navy beans, zucchini, green beans, broth and garlic power. Cover; cook on LOW 7 hours or on HIGH 3 1/2 hours.
3    Turn slow cooker to HIGH. Add tortellini and cook 20 to 25 minutes longer or until pasta is tender. Stir in basil. Garnish each serving with cheese.

1 tbsp    extra-virgin olive oil
1 cup    chopped green bell pepper
1 cup    chopped onion
1/2 cup    sliced celery
1 can    diced tomatoes with basil, garlic, etc
1 can    navy beans (15.5oz) rinsed
1 med    zucchini, chopped
1 cup    frozen cut green beans, thawed
2 cans    chicken broth (14oz ea)
1/4 tsp    garlic powder
9 oz    refrigerated tortelllini pasta
3 tbsp    chopped fresh basil
   grated asiago or parmesean cheese