Pasta Fagioli Soup

By ezunich

Ingredients

• 2 cans (14 1/2 oz) beef broth
• 1 can (16 oz) Great Northern beans, rinsed and drained
• 1 can (14 1/2 oz) diced tomatoes, undrained
• 2 medium zucchini, quartered lengthwise and sliced
• 1 tbs olive oil
• 1 1/2 tsp minced garlic
• 1/2 tsp each dried basil leaves and dried oregano leaves
• 1/2 cup tubetti
• 1/2 cup each garlic seasoned croutons and grated Romano cheese

Preparation

Step 1

1. Combine broth, beans, tomatoes with juice, zucchini, oil, garlic, dried basil and oregano in slow cooker; mix well. Cover; cook on low 3-4 hours.

2. Stir in pasta. Cover; continue cooking on low 1 hours or until pasta is tender.

3. Serve soup with croutons and cheese.