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Ingredients
- 1 (28 oz.) can diced tomatoes, low or no sodium
- 1 (15 oz.) can kidney beans, no sugar added, drained and rinsed
- 1/2 pound dry, whole wheat penne pasta
- 1 tsp. Italian herb seasoning
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 cup low sodium, chicken or vegetable broth, no sugar added
- Balsamic Vinegar to taste
- Parmesan cheese for garnish
Preparation
Step 1
For this recipe, you will want to layer your ingredients.
Place the pasta on the bottom of your slow cooker insert.
On top of that, pour the diced tomatoes.
Then add the beans.
Pour the broth over the top.
Sprinkle the Italian herb seasoning, garlic and onion powder over the top and cook on low for 1-1/2 to 2 hours, or until pasta is cooked to your liking. It's okay to lift the lid on this one to check.
When finished, add a splash of balsamic vinegar to taste.
Top with a small amount of freshly grated parmesan cheese.