Ingredients 3 cups low-fat, low sodium vegetable broth
3 cups low-sodium tomato juice
1 Tbsp. dried basil
1 tsp. salt
½ tsp. dried oregano
¼ tsp. pepper
2 medium carrots, sliced
2 celery ribs chopped
1 medium onion, chopped
1 cup sliced fresh mushrooms
2 garlic cloves, crushed
28-oz. can low-sodium diced tomatoes, un drained
1 15-oz. can tan soybeans, drained and rinsed
1 15-oz. can black soybeans, drained and rinsed
1 1/2 cups uncooked rotini pasta
Instructions Combine all ingredients except pasta in slow cooker
Cover and cook on low 7 to 8 hours
Add pasta.
Cover and cook on high 15 to 20 minutes.
Sprinkle each serving with shredded Parmesan cheese if you like.
Serve with cheese garlic toast.
Notes Ideal slow cooker: 5qt.Makes 12 servings
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