It’s been ages since I’ve made this, but I love using my Crockpot on the weekends. I can just start something in the morning and almost forget about until it’s time to eat. Now there is a super long list of ingredients, but remember that this recipe just begs to be tailored to however you like it. I’m listing it out as I made it today. Oh, this freezes really well too.
4 Cups of Chicken broth
4 Cups of Tomato Juice (I used Spicy V-8)
1 Tbs Dried basil
1 tsp Salt
1/2 tsp each Dried Oregano & Black Pepper
1 1/2 Cups of sliced Baby Carrots
2 Celery Stalks, chopped
1 8oz pkg of fresh/sliced Mushrooms
3 Garlic cloves, chopped
1 small Onion, chopped
2 14oz cans of Diced Tomatoes (I used Italian Rotel)
1 14oz can of Northern Beans
1 1/2 Cups of uncooked Rotini pasta (I used whole wheat Rotini)
Mix all ingredients except pasta & cheese in a 4-5 quart Crockpot. Cover & cook on low for about 7-8 hours or until the vegetables are tender. Stir in the pasta. Cover & cook on high for about 15-20 minutes or until the pasta is tender. Sprinkle each serving with Parmesan.