Slow Cooker Pasta Fagioli

Ingredients 
  • 1/4 cup olive oil, plus more for serving
  • large white onion, finely chopped
  • large carrot, finely chopped
  • garlic cloves, thinly sliced
  • 2 tablespoons fresh thyme, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 1/2 teaspoon crushed red pepper flakes, plus more for serving
  • Kosher salt
  • Freshly ground black pepper
  • (28-ounce) can whole peeled tomatoes
  • (15 1/2–ounce) cans white beans, such as cannellini or navy, drained and rinsed
  • 4 cups low-sodium vegetable or chicken stock
  • dried or fresh bay leaf
  • Parmesan rind
  • ounce small pasta, such as ditalini, shells, or elbow macaroni
  • Chopped fresh parsley, for serving
  • Grated Parmesan, for serving
  • Good Italian bread, for serving (optional)
Directions
  1. Heat olive oil in a large skillet over medium heat. Add onion, carrot, and garlic, and sauté until aromatic and translucent, about 5 minutes. Add thyme, rosemary, and red pepper flakes. Season with salt and pepper. Sauté for an additional 3 minutes. Scrape mixture into slow-cooker insert. Alternatively, you can skip this step and add all ingredients (including the oil) into the slow cooker—you won’t get as much depth of flavor, but ultimately it will all be fine and taste great.
  2. Dump tomatoes into a medium bowl, then use your hands to break them into uneven pieces. Add to the slow cooker. Stir beans, stock, bay leaf, and Parmesan rind into the slow cooker. Season with more salt and pepper. Place lid on slow cooker and cook on high for 3 hours, or on low for 5 hours.
  3. Remove Parm rind and season with more salt and pepper. If you’re not planning to finish all the soup tonight, cook the pasta separately in a medium pot of salted water according to the package directions until just al dente, even a little under. Scoop 1/4 to 1/2 cup cooked pasta into each serving bowl, then ladle the soup over. (Store leftover pasta separately from leftover soup—this prevents the pasta from turning into mush as you eat leftovers.) If planning to finish all the soup tonight, stir dry pasta directly into the soup, then cook for another 15 minutes.
  4. Serve with parsley, grated Parm, and bread.

Light Turkey or Chicken Corn Chowder

Prep Time20 mins Cook Time25 mins Total Time45 mins

Ingredients

Instructions

  • Heat the olive oil in a large saucepan set over medium heat. Add the onion, celery, red pepper and garlic and cook until the vegetables are beginning to soften, about 5 minutes.
  • Add the green chiles and cook for 1 minute.
  • Pour in the chicken broth, bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
  • Add the corn and simmer for 3 minutes.
  • Place the flour in a medium bowl and slowly whisk in the milk until the mixture is smooth.
  • Slowly whisk the milk mixture into the soup, along with the salt and pepper. Cook, whisking frequently, until the soup is thickened, about 15 minutes.
  • Stir in the turkey (or chicken), Cheddar cheese and cayenne pepper. Stir until the cheese is melted.
  • Ladle into soup bowls, garnish with green onions and serve.

Beer Cheese Soup from Leftover Queso

prep time: 10 MINUTES cook time: 15 MINUTES total time: 25 MINUTES

Ingredients

  • 1 tablespoon butter
  • 1 shallot, diced
  • 2 cloves garlic, minced
  • 1-2 jalapeños, seeded and diced
  • 1 1/2 cups half & half, or evaporated milk (I used 2 cans of evaporated milk)
  • 2 chipotle chiles, diced (canned in adobo sauce)
  • 1 tablespoon cornstarch
  • 4 ounces cream cheese, cut into cubes and softened
  • 1 teaspoon yellow mustard
  • 8 ounces smoked cheddar cheese, shredded
  • 4 ounces sharp cheddar cheese, shredded

Instructions

  • Place a medium sized pot over medium heat. Add the butter, shallots, garlic and jalapeño. Saute for 3-4 minutes to soften, then add the half & half and chipotle peppers.
  • Whisk in the cornstarch. Allow the mixture to come to a simmer, so the half & half can scald (not necessary with evaporated milk). Then lower the temperature to medium-low. Next stir in the cream cheese and mustard.
  • Slowly start adding the shredded cheese. Stir and add by the handful, until the sauce comes together. If you prefer your cheese sauce a little thinner, add an extra splash of half & half. Serve immediately, or keep warm in a slow cooker or fondue pot.

NOTES: We felt this was too bland, so we added in more Taco Seasoning, Cumin and salsa to taste

Any leftovers make great Beer Cheese Soup

Add one bottle (enough to make more “soupy”)

I also fried leftover Hash Browns and placed in bottom of soup bowl, then added soup