Ingredients
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 stalks celery, chopped (1 cup)
1
medium onion, chopped ( 1/2 cup)
1
cup sliced mushrooms
2
cloves garlic, 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
Preparation
Mix all ingredients except pasta and cheese in 4- to 5-quart slow cooker.
Cover and cook on low heat setting 8 to 9 hours.
Stir in pasta. Increase heat setting to high. Cover and cook 15 to 20 minutes or until pasta is tender. Sprinkle each serving with cheese.
