Nancy's Soup

By tunes

Ingredients

• 2 cans ( 141/2 oz. each) sodium-reduced beef broth
• 1 can ( 16 oz.) kidney beans
• 1 can (141/2 oz.) diced tomatoes, undrained
• 2 medium zucchini, quartered lengthwise and sliced
• 1 tbsp. olive oil
• 11/2 tsp. minced garlic
• 1/2 tsp. dried basil leaves
• 1/2 cup tubetti, ditilini or small shell pasta, uncooked
• 1/2 cup garlic seasoned croutons
• 1/2 cup grated Asiago or Romano cheese
• 3 tbsp. chopped fresh basil or Italian parsley (optional)

Details

Servings 5

Preparation

Step 1

Combine broth, beans, tomatoes with juice, zucchini, oil, garlic, dried basil and oregano in slow cooker; mix well. Cook, covered on LOW for 3 to 4 hours.
Stir in pasta. Cover; continue cooking for 1 hour or until pasta is tender.
Serve soup with croutons and cheese. Garnish with fresh basil, if desired.