|Slow Cooker Vegetable Minestrone|
4 Cups Tomato Juice
1 Tb. Dried Basil
1/2 tsp. Dried Oregano
1/4 tsp. Pepper
2 Cloves Garlic, finely minced
1 Cup Sliced Carrotts
1 Cup Chopped Celery
1/2 Cup Chopped Onion
1 Cup Sliced Fresh Mushrooms
1 Quart Diced Tomatoes undrained
1 & 1/2 Cups uncooked Rotini Pasta
Shredded Parmesan Cheese
Mix all ingredients except pasta and cheese in a 4 to5 quart slow cooker. Cover and cook on low for 7 to 8 hours. At the end stir in the pasta and cook on high for 15 to 20 minutes until pasta is tender. Serve hot sprinkled with Parmesan cheese. If you prefer and sometimes I do, cook the pasta separately and stir it in to each individual serving. This way if you have leftovers you can store your pasta separate from your soup which will prevent it from getting soggy.
Yum! I love this soup, it is wonderful and extremely healthy. My favorite part is the mushrooms, they are simply delightful! Enjoy!