MINESTRONE

• 20 oz V-8 juice
• 1 can 10.5 oz. beef consomme'
• 3 1/4 cup water
• 1 tsp sea salt
• 1/2 tsp course black pepper
• 1 tbsp italian seasoning
• 1/4 tsp crushed red pepper
• 1 tsp minced garlic
• 2 can 15 oz. kidney beans
• 1 can 15 oz. green beans
• 1 can 15 oz. stewed tomatoes
• 2 small sliced zucchini
• 1 cup thinly sliced carrots
• 1/2 cup thinly sliced celery
• 1 cup shredded cabbage
• 1/2 cup diced onion
• 1 1/2 cup small shell pasta
• 1 lb ground pork sausage

1. Using a LARGE crockpot, place every thing BUT the uncooked pasta in the crockpot in the order of listed ingredients.
2. After everything but the pasta is in the crockpot, cook for 4 hours on crockpot "high" setting.
3. Prepare water in a sauce pan for boiling pasta.
4. Add a tablespoon of olive oil and a pinch os salt to the water.
5. When water comes to a boil, drop pasta in and boil for 1 minute less than the "al dente" instructions on the package.
6. When pasta is done, rinse thoroughly through a strainer with COLD water and set it aside.
7. When soup has cooked for the 4 hours, add the cooked pasta quickly, and cook on crockpot high setting for another 1/2 hour.
8. At the end of cooking time, keep soup on crockpot "warm" setting until ready to serve.
9. (Serve immediately when possible.)
10. Serve with garlic chessy bread.

juice, beef, water, salt, black pepper, italian seasoning, red pepper, garlic, kidney beans, green beans, tomatoes, zucchini, carrots, celery, cabbage, onion, shell pasta, ground pork sausage

Taken from cookpad.com/us/recipes/363496-minestrone (may not work)