Crockpot Minestroni

I've made this one before, and the original recipe I found calls it Italian Vegetable Soup, but I like the sound of Crockpot Minestroni better, and I've played with both the method and the ingredients so I think I've earned the right to rename it. This meal is great on so many levels: it's vegetarian, it's quick, it's easy, and it makes great leftovers. Plus, it won't break the bank; I made it using bags of 365 label frozen organic veggies, cans of Eden organic beans (Eden is one of the few companies that does not use BPA in can linings, by the way), 365 label organic vegetable juice, and homemade organic vegetable stock (the 365 label organic stocks won't break the bank either). All together the meal cost about $20 and will provide at least two full meals for the three of us (we'll eat it for two dinners and there will be some left for lunches). I served it with homemade roasted garlic and rosemary Italian wheat bread.

Crockpot Minestroni

Ingredients
  ● 1  12- oz. package frozen cut green beans
  ● 1 12-oz. package frozen cauliflower (mine had carrots, too)
  ● 4-5  cups diced tomatoes
  ● 1  cup chopped onion
  ● 1+  cup chopped celery
  ● 1  cup regular barley
  ● 2  cloves garlic, minced
  ● basil, oregano, rosemary, and ground black pepper to taste
  ● 4  cups reduced-sodium vegetable broth
  ● 2-1/2  cups reduced-sodium vegetable juice
  ● 4 cans cannellini beans, drained and rinsed
  ● Finely shredded Parmesean cheese (optional)

Directions
1. In your slow cooker or crockpot, place frozen green beans, cauliflower, tomatoes, onion, celery, barley, garlic, beans, and seasonings. Add vegetable broth and vegetable juice and stir to combine well. Add more vegetable juice as needed to bring liquid to desired level.

2. Cover and cook on low-heat for 6 to 8 hours. Top servings with Parmesean cheese.