Creamy Slow Cooker Minestrone Soup - cooking recipe

Ingredients

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

Preparation

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