Soup and sandwich night is always better with homemade soup. The crock pot makes this recipe easy.
Another recipe from the ABS book. Love that book!
2 tablespoons extra virgin olive oil
1 - 32 ounce container of low sodium chicken broth
1 can cannellini beans; rinsed and drained
1 can red kidney bean; rinsed and drained
2 cans (14.5 ounces) diced tomatoes
5 large carrots; thinly sliced
1 cup diced celery
2 cloves garlic; chopped
1 large onion; diced
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1 package whole wheat pasta
1 package (10 ounces) frozen spinach; thawed and squeezed dry
Dump all ingredients, except the pasta and spinach, into a large slow cooker. Stir to mix. Cover and cook on low for 6 to 8 hours.
Cook the pasta according to the package directions. Add the pasta and the spinach to the cooker and stir. Turn up to high and cook for 10 minutes.
I topped with some Romano-Parmesan cheese.
For our sandwiches, I made "grown up" grilled cheese.
Fresh Mozzarella; sliced
Vine ripe tomatoes; sliced
Sprinkle of oregano
Bread of your choice - would have used wheat, but wanted to use up some of our bakery bread
Warm pan over medium high heat. Lightly drizzle olive oil in the pan. Once warmed, add sandwiches. Top bread with another light drizzle of olive oil. Cook for about 3-4 minutes on each side; or until grilled to your liking.