4 cups vegetable broth or 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) diced tomatoes, undrained

1 1/2 cups uncooked rotini pasta (4 1/2 oz)

Shredded Parmesan cheese, if desired

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.

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