Slow Cooker Vegetable Minestrone

Savor slow-cooked Italian soup with little effort by letting
your slow cooker do all the work! This is one hearty soup
recipe the whole family will love.

Prep: 15 min Cook: 8 hr Finish: 20 min
(Total time will vary with appliance and setting.)

4 cups vegetable or chicken broth
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 ounces)
2 garlic cloves, finely chopped
1 can (28 ounces) diced tomatoes, undrained
1 1/2 cups uncooked rotini pasta (4 1/2 ounces)
Shredded Parmesan cheese, if desired


1. Mix all ingredients except pasta and cheese in 4- to
5-quart slow cooker.

2. Cover and cook on low heat setting 7 to 8 hours or until
vegetables are tender.

3. Stir in pasta. Cover and cook on high heat setting 15 to
20 minutes or until pasta is tender. Sprinkle each serving
with cheese.

Makes 12 servings

Nutritional Info Per 1 Serving: Calories 105 (Calories from Fat 10);
Fat 1g (Saturated 2g); Cholesterol 0mg; Sodium 940mg; Potassium 430mg;
Carbohydrate 21g (Dietary Fiber 2g); Protein 5g

Diet Exchanges: 1 Starch; 1 Vegetable
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.