4
cups vegetable broth or Progresso™ chicken broth (from 32-oz carton)
- 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 oz)
- 2
- garlic cloves, finely chopped
- 1
- can (28 oz) Muir Glen™ organic diced tomatoes, undrained
- 1 1/2
- cups uncooked rotini pasta (4 1/2 oz)
- Shredded Parmesan cheese, if desired
Directions
- 1 In 4- to 5-quart slow cooker, mix all ingredients except pasta and cheese.
- 2 Cover; cook on Low heat setting 7 to 8 hours.
- 3 Stir in pasta. Increase heat setting to High; cover and cook 15 to 20 minutes longer or until pasta is tender. Sprinkle each serving with cheese. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature
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