Creamy Slow Cooker Minestrone Soup

• 1 onion
• 1 parsnip
• 1 large carrot
• 1 turnip
• 1 (540 ml) can red kidney beans
• 2 cups noodles, of your choice
• 1 (28 ounce) can crushed tomatoes
• 1 (8 ounce) can tomato sauce
• 1/2 a box chicken stock
• 1 teaspoon salt and pepper, to taste
• 1 cup shredded cheese, of choice
• 1/2 a 250g block cream cheese

1. Pour 1 can red kidney beans, 1 can crushed tomato, and 1 can tomato sauce in crockpot.
2. Dice all vegetables into small cubes, and dump into crock pot.
3. Pour in chicken stock until about 3/4 full, and stir everything together.
4. Turn crock pot on high and let sit until the vegetables are tender (approximately 5 hours).
5. Add noodles, and let cook for about a half hour or until they are to the density of your liking.
6. Stir in shredded cheese, and 1/2 block of cream cheese. Let simmer until melted and enjoy!
7. Add salt and pepper to taste.

onion, parsnip, carrot, noodles, tomatoes, tomato sauce, chicken stock, salt, shredded cheese, cream cheese

Taken from www.food.com/recipe/creamy-slow-cooker-minestrone-soup-534625 (may not work)