Tomato-Basil Parmesan Soup

2 (14 oz) cans of diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1 cup finely diced onions
1/2 bay leaf
1 tsp dried oregano
1 Tbsp dried basil
1/2 cup butter
1/2 cup flour
1 cup parmesan cheese
2 cups half & half, warmed
1 tsp salt
1/4 tsp black pepper

In a large slow cooker combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oragano, and basil (add at the last hour of cooking time). Cover and cook on low for 5 to 7 hours, until flavors are blended and vegetables are soft.

About an hour before serving prepare a roux; Melt butter over low heat in a skillet and add flour; stir constantly with whisk for 5 to 7 minutes. Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.

Add all back into slow cooker. Stir and add parmesan cheese, warmed half & hlaf, salt and pepper. Cover and cook on low for another hour until ready to serve.

Minestrone

Ingredients

1 lbs. Stew Meat

2 Stocks Celery Diced

2-3 Carrots Sliced

1 large Chopped Onion

2 tsp Garlic Powder

Brown meat add the above ingredients. Sautee on medium heat until vegetables are almost cooked (15 minutes).

Add:

2 14 oz. cans Beef Broth

2 8 oz. cans Tomato Sauce

3 cups Water

1 28 oz. can Italian Chopped Tomatoes

1/2 tsp Parsley Flakes

1 tsp Salt

1/2 tsp Pepper

1/2 tsp Oregano

1 Tbsp Brown Sugar

Simmer 15-20 minutes. Add:

1-2 small zucchinis cubed

1/2 head of chopped Cabbage

1 16 oz. can of Kidney Beans

1 cup Uncooked Macaroni

Simmer 20 minutes. Top with Parmesan Cheese to serve.

Sausage/Bean Italian Soup

Ingredients

1 Lbs. Sweet Italian Sausage

1/2 tsp. Crushed Red Pepper

5 cloves Minced Garlic

10 oz. Fresh Spinach

2 cups Chopped Tomatoes

2 15 oz. cans Cannelli White Beans (undrained)

3 cups Chicken Broth

2 Tbsp Chopped Parsley

1/4 tsp Pepper

1/4 tsp Butter

1/2 cup Parmesan Cheese (grated)

Instructions

1) Cook sausage all the way through.

2) Add red pepper and garlic and cook for two minutes.

3) Add spinach and sautee about three minutes or until spinach wilts.

4) Add undrained beans cook 1 minute.

5) Add broth. Bring to a boil and reduce the heat to medium.

6) Add parsley, tomatoes, butter, parmesan, salt and pepper. Cook until thoroughly heated.

7)Ladel into bowls and sprinkle with remaining parsley.

Serves 10 (1 cup servings)