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Slow Cooker Vegetable Minestrone

Source of Recipe

Adapted From BettyCrocker.com


Recipe Introduction

Savor slow-cooked Italian soup with little effort by letting your slow cooker do all the work! This is one hearty soup recipe the whole family will love. Serves: 12

4 cups reduced-sodium vegetable or chicken broth
4 cups tomato juice
1 tablespoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
2 medium carrots, sliced (1 cup)
2 medium celery stalks, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 cup sliced fresh mushrooms (3 ounces)
2 garlic cloves, finely chopped
1 can (28 ounces) diced tomatoes, undrained
1-1/2 cups uncooked rotini pasta (4 1/2 ounces)
Shredded Parmesan cheese, if desired

Mix all ingredients except pasta and cheese in 4- to 5-quart slow cooker.

Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender.

Stir in pasta. Cover and cook on high heat setting 15 to 20 minutes or until pasta is tender. Sprinkle each serving with cheese.

1 Serving: Calories 105 (Calories from Fat 10); Fat 3g (Saturated 2g); Cholesterol 0mg; Sodium 676mg; Potassium 430mg; Carbohydrate 21g (Dietary Fiber 2g); Protein 5g ++++ Diet Exchanges: 1 Starch; 1 Vegetable