I picked up this recipe in California in the ’80s and have been making it ever since. I enjoy it partly because it’s simple to put together and partly because the flavor is so wonderful!
—BONNIE HOSMAN YOUNG, AZ
PREP: 25 MIN. • COOK: 6 1/4 HOURS • MAKES: 7 SERVINGS (ABOUT 2 1/2 QUARTS)
2 cans (one 28 ounces, one 14 1/2 ounces) diced tomatoes, undrained
2 cups water
2 medium carrots, sliced
1 medium onion, chopped
1 medium zucchini, chopped
1 package (3 1/2 ounces) sliced pepperoni
2 teaspoons minced garlic
2 teaspoons chicken bouillon granules
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 cans (16 ounces each) kidney beans, rinsed and drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 1/4 cups cooked elbow macaroni
Shredded Parmesan cheese
1. In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 6-8 hours or until the vegetables are tender.
2. Stir in beans, spinach and macaroni. Cover and cook 15 minutes longer or until heated through. Sprinkle with cheese.
To freeze: Cool soup and transfer to freezer containers. Freeze for up to 3 months. To use frozen soup, thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Sprinkle with cheese.