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Categories:
tomatoes carrots celery zucchini cabbage kidney beans garbanzo beans chicken broth Italian seasoning salt pepper macaroni Parmesan cheese
Viewed: 32 - Published at: 6 years agoIngredients
- 4 medium tomatoes, chopped
- 2 medium carrots, chopped
- 2 celery ribs, chopped
- 1 medium zucchini, halved and sliced
- 1-1/2 cups shredded cabbage
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 6 cups reduced-sodium chicken broth or vegetable broth
- 1-1/4 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups cooked elbow macaroni
- 5 tablespoons shredded Parmesan cheese
Method
- In a 5- or 6-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 6-8 hours or until vegetables are tender.
- Just before serving, stir in macaroni; heat through. Serve with cheese.
