This past week has been pretty hectic coming back from a holiday. I started a new schedule where I’m now working 12:25 to 9:10 pm three days a week and I needed to find a way to feed my family, considering I only have a short time to sit down with them. I decided I have to use my crock-pot to make it work. I found this amazingly healthy recipe in an old cookbook. I was able to use veggies from my garden, that made me extra happy.
1 cup chopped bell pepper
1 cup chopped onion
1 stick celery diced
1 can (14.5 oz) diced fire roasted tomatoes
1 can (14.5) white beans drained and rinsed
1 medium zucchini, chopped
1 cup cut green beans, thawed
2 cans water
2 tbsp chicken bouillon
1/4 tsp garlic powder
1 package (9 oz) cheese-filled Tortellini pasta
3 tbsp chopped fresh basil
1.) Heat oil in skillet over medium heat until hot. Add bell pepper, onion and celery. Cook and stir until onions are translucent.
2.) Add to crock-pot with can of tomatoes, white beans, zucchini, green beans, water, chicken bouillon and garlic powder.
3.) Cook on low for 7 hours or high for 4 hours. 20-30 minutes before eating, turn the crock-pot to high and add the tortellini to cook.
Serve with basil and cheese sprinkled on top.
Prep time: 15 minutes
Cook time: 7 1/2 hours on low or 4 1/2 hours on high.
Below are the pictures of my process.