It seems that spring may finally have sprung! Maybe? Hopefully?! And in the spring, I love to put my slow cooker to good use… making soup! I know, I know. That seems totally wrong, right?! Soup is supposed to be a winter staple. Here in New England, there’s still a chill in the air… but we are enjoying the end of winter hibernation. This results in us pushing our outside time as late as possible, making it really nice to be able to come inside and dish up dinner. Aside from the cooking method this soup employs, it has two other things going for it… the fact that it’s meat-free (meatless Mondays anyone?!) and the ingredients can be pantry staples if you so choose. Win-win-win in my book!
Of course, the biggest win is that everyone loves this meal in our house. We serve it with bread on the side (usually an Italian baguette or ciabatta bread) and topped with Parmesan cheese.