Ingredients
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
Preparation
In 4- to 5-quart slow cooker, mix all ingredients except pasta and cheese.
Cover; cook on Low heat setting 7 to 8 hours.
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.
