Easy Minestrone Soup with Chicken

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Easy Minestrone Soup with Chicken
 
This is one of the easiest slow cooker soups that is packed with goodness I have ever made. Make sure to have hearty bread to dip with. Start it in the morning, walk away and enjoy for a cozy warm dinner.
Author:
Recipe type: side
Ingredients
  • 3 cups reduced-sodium vegetable or chicken broth
  • 2 chicken breast cubed
  • 1 (28-ounce) can diced tomatoes
  • 1 (15-ounce) can white (cannellini or navy) beans, drained
  • 2 carrots, peeled and chopped
  • 2 celery stalk, chopped
  • 1 cup white onion, chopped
  • 2 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 2 bay leaves
  • Salt and ground black pepper
  • 1 to 2 cups cooked pasta (your choice)
  • 1 medium zucchini, chopped
  • 4 tablespoons grated Parmesan or Romano cheese
Instructions
  1. In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and ½ teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  2. Thirty minutes before the soup is done cooking, add pasta, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Serve with a hearty bread.

 

Carrot Cake with Citrus Cream Cheese frosting

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Carrot Cake with Citrus Cream Cheese frosting
 
Carrot Cake with Citrus Cream Cheese Frosting My husband loves carrot cake. I have made many different recipes for this yummy cake and this one is by far a winner. The frosting is so amazing that you will want to lick the plate.
Author:
Recipe type: Dessert
Ingredients
  • Cake:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1½ cups sugar
  • 1 cup canola oil
  • 4 eggs
  • 3 cups peeled and grated carrots
  • 1 cup walnuts, coarsely chopped
  • Frosting:
  • 2 packages cream cheese, softened
  • ½ cup butter, softened
  • 2½ cups icing sugar
  • Zest and juice of 1 orange
Instructions
  1. For the cake: With the rack in the middle position, preheat the oven to 350 degrees. Line two 8-inch spring form pans with parchment paper.
  2. In a bowl, combine the flour, baking powder, baking soda, cinnamon, allspice, cloves, nutmeg and salt. Set aside.
  3. In another bowl, combine the sugar, oil and eggs with a whisk. Gently stir in the dry ingredients. With a spatula, gently fold in the carrots, walnuts.
  4. Divide the batter between the pans. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Cool in the pans on a rack. Run the blade of a knife around the cakes and unmold.
  5. For the frosting: In a bowl, cream the cream cheese with the butter and icing sugar with an electric mixer. Add the zest and juice and
  6. continue beating until the frosting is smooth and creamy.
  7. Spread the frosting over the top of the cakes and stack them on a platter.