Ingredients: 4 cups vegetable or chicken broth 4 cups tomato juice 1 tablespoon dried basil leaves 1 teaspoon salt 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
Directions:1.Mix all ingredients except pasta and cheese in 4- to 5-quart slow cooker. 2.Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender. 3.Stir in pasta. Cover and cook on high heat setting 15 to 20 minutes or until pasta is tender. Sprinkle each serving with cheese. |