Italian Vegetable and Pasta Soup

• Produce

  • 1/2 tsp Basil, dried
  • 1 cup Carrots
  • 1 10 ounce package Corn, frozen whole kernel
  • 2 cloves Garlic
  • 1 9 ounce package Italian green beans, frozen
  • 1 cup Onion
  • 2 tbsp Parsley, fresh
  • 1 6 ounce can Tomato paste with basil
  • 1 cup Zucchini

• Canned Goods

  • 6 cups Vegetable broth or chicken broth, no-salt-added

• Pasta & Grains

  • 1 cup Shell macaroni, dried tiny

• Baking & Spices

  • 1/2 tsp Salt

• Dairy

  • 2 tsp Parmesan cheese

Found on bhg.com

Description

Directions

• In a 3 1/2- to 5-quart slow cooker combine frozen corn, onion, carrots, zucchini, and garlic. Stir in broth, tomato paste, salt, and basil. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If using low-heat setting, turn to high-heat setting. Stir in frozen green beans and macaroni. Cover and cook for 45 minutes more. Before serving, stir in parsley. Sprinkle each serving with cheese.

Nutrition