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Slow Cooker Vegetable Minestrone
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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 ounces) |
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. 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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