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Meat
Easy
6 Hours, 30 Minutes
Diets 
My mother-in-law introduced me to this soup, which is so full of intense, vibrant flavor. It’s a great supper in a bowl, perfect for these cold nights. Feel free to add or omit any vegetables—that’s the magic of soups: there’s no right or wrong!
2 large carrots, peeled and cut into chunks
3 stalks celery, cut into chunks
1 medium onion, diced
handful of green beans, cut into thirds
1 (15-ounce) can red kidney beans
1 (15-ounce) can white beans
14 and 1/2 ounces Tuscanini Diced Tomatoes
15 ounces Tuscanini Tomato Sauce
1/2 cup Tuscanini Red Cooking Wine or other red wine
4 cups water
2 tablespoons beef soup mix
6–8 white mushrooms
1 and 1/2 pounds chicken cutlets (optional)
small pasta such as ditalini or mini shells
Place all ingredients except pasta in a slow cooker and cook on low for six to eight hours.
Remove the chicken and shred. Return to the soup.
During the last hour, cook pasta separately and then add to the pot, or add it to the pot raw. (I like to cook the pasta separately as I find that the starch in the pasta makes the soup too thick.)
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potato kugel