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Prep 20min
Total8hr40min
Servings5
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Ingredients
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 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)
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Steps
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.
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If you prefer, substitute a can of kidney or great northern beans for the garbanzo beans. If you have cooked beans on hand already, use 1 3/4 cups instead of the can of beans.
Looking to get a healthy dose of vegetables? This vegetarian main dish has carrots, onions, tomatoes and green beans, in addition to fiber-rich garbanzos.
Adding sugar, even a small amount, can balance the acid level of the tomatoes and round out the flavor.
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