Slow Cooker Vegetable Minestrone

 

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 oz)

2

garlic cloves, finely chopped

1

can (28 oz) Muir Glen® organic diced tomatoes, undrained

1 1/2

cups uncooked rotini pasta (4 1/2 oz)

Shredded Parmesan cheese, if desired

• 1 In 4- to 5-quart slow cooker, mix all ingredients except pasta and cheese.
• 2 Cover; cook on Low heat setting 7 to 8 hours.
• 3 Stir in pasta. Increase heat setting to High; cover and cook 15 to 20 minutes longer or until pasta is tender. Sprinkle each serving with cheese.
  
  Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.