Italian Herbed Vegetable Soup

By luvmybuttonsnbows

PREP:
20 minutes
COOK:
Low 7 hours, High 3 1/2 hours; plus 45 minutes on High
MAKES:
6 to 8 main-dish servings
SLOW COOKER:
3 1/2- to 5-quart

Ingredients

• 1 10-ounce package frozen whole kernel corn (about 2 cups)
• 1 cup chopped onions (2 medium)
• 1 cup finely chopped carrots (2 medium)
• 1 cup coarsely chopped zucchini
• 2 cloves garlic, minced
• 6 cups vegetable broth or chicken broth
• 1 6-ounce can Italian-style tomato paste
• 1/2 teaspoon dried basil, crushed
• 1 9-ounce package frozen Italian-style green beans
• 1 cup tiny shell macaroni
• 2 tablespoons snipped fresh parsley

Preparation

Step 1

In a 3 1/2- to 5-quart slow cooker combine frozen corn, onions, carrots, zucchini, and garlic. Add broth, tomato paste, and basil. Stir to combine.
Cover; 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. Add green beans and pasta; cover and cook 45 minutes more. Stir in parsley before serving.