Slow Cooker Vegetable Minestrone Recipe
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Betty Crocker comes through for me again!
Nutrition Information:
1 Serving: Calories 105 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 2 g); Cholesterol 0mg; Sodium 940 mg; Total Carbohydrate 21 g (Dietary Fiber 2 g); Protein 5 g
Servings: 11
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 oz) Progresso® diced tomatoes, undrained
1 1/2 cups uncooked rotini pasta (4 1/2 ounces) (preferably whole grain pasta)
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.
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