Slow Cooker Mediterranean Minestrone Casserole

 

3

medium carrots, sliced (1 1/2 cups)

1

medium onion, chopped (1/2 cup)

1

cup water

2

teaspoons sugar

1

teaspoon Italian seasoning

1/2

teaspoon salt

1/4

teaspoon pepper

1

can (28 ounces) diced tomatoes, undrained

1

can (15 oz) Progresso® garbanzo beans, rinsed and drained

1

can (6 ounces) Italian-style tomato paste

2

cloves garlic, finely chopped

1 1/2

cups Green Giant® Valley Fresh Steamers® frozen cut green beans (from 12 oz bag), thawed

1

cup uncooked elbow macaroni (3 1/2 ounces)

1/2

cup shredded Parmesan cheese (2 ounces)

• 1 Mix all ingredients except green beans, macaroni and cheese in 3- to 4-quart slow cooker.
• 2 Cover and cook on Low heat setting 6 to 8 hours.
• 3 Stir in green beans and macaroni. Increase heat setting to High. Cover and cook about 20 minutes or until beans and macaroni are tender. Sprinkle with cheese.