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Categories:
vegetable broth tomato juice basil salt basil pepper carrots stalks celery onion garlic mushrooms tomatoes rotini pasta Parmesan cheese
Viewed: 37 - Published at: a year agoIngredients
- 4 cups vegetable broth
- 4 cups tomato juice
- 1 tablespoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon dried basil leaves
- 1/8 teaspoon pepper
- 2 carrots, sliced
- 2 stalks celery, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup sliced mushrooms
- 2 (14 ounce) cans diced tomatoes, undrained
- 1 1/2 cups uncooked rotini pasta
- parmesan cheese
Method
- Mix all ingredients except pasta and cheese in a 4-5 quart crock pot.
- Cover crock pot and cook on LOW for 7 to 8 hours until vegetables are tender.
- Stir in pasta.
- Cover and cook on HIGH setting for 15-25 minutes until pasta is tender.
- Sprinkle each serving with freshly grated Parmesan cheese.
