Recently, I polled my friends on Facebook and asked them what they liked best to eat on a Friday night. The vast majority of them wrote “anything I don’t have to cook,” or something similar. But the vast majority of them ALSO wrote, “But it’s too expensive and crowded to eat out right now.”
That’s the entire point of this blog. Sure, we love to eat out and bolster the local economy, but with the holidays just having passed and a lot of, ahem, financial resources allocated that way, and just having spent weeks battling traffic around the malls and thoroughfares, sometimes it’s very best option to dine in on a Friday night.
The overwhelming favorite Friday night food, per my very scientific Facebook poll, was pizza.
I love to make homemade pizza, but I also love to have dinner quick and effortless on a Friday night. Enter the slow cooker and a soup designed to capture the essence of pizza without all the kneading. All the flavors of pizza blend together all day long and when you walk into the house after a full day’s work, the savory aroma assaults your senses. AND IT’S SO EASY but tastes like you’ve been slaving over the stove all day long.
32 oz beef stock or broth
2 cans (14.5 oz) Great Northern beans, drained
1 can (14.5 oz) Italian-style diced tomatoes
1 can (14.5 oz) fire roasted tomatoes
8 oz pepperoni
8 oz small shell pasta (macaroni or any other small pasta works as well)
4 oz freshly grated Parmesan cheese, for serving
Optional: sliced black olives, onions, green peppers or any other ‘pizza’ topping that would hold up in a slow cooker.
Place all ingredients except pasta and cheese in the slow cooker. Cook on low for 8 hours or high for 4-6. During the last 20 minutes of cooking, add the pasta and cook on high. Serve with Parmesan cheese.
Nutritional Information: Calories: 611, Calories from Fat: 139,Total Fat: 15 g, Cholesterol: 50 mg, Sodium: 1053 mg, Total Carbohydrates: 85 g, Dietary Fiber: 21 g, Sugars: 5 g, Protein: 34 g
View this recipe to print or add items to My Shopping List.