Vegetarian Minestrone Soup

By Tonya_Speed

NUTRITION per serving: 290 Calories; 5g Fat; 12g Protein; 52g Carbohydrate; 8g Dietary Fiber; 6mg
Cholesterol; 1799mg Sodium. Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 1 Fat. Points: 5

Ingredients

• 4 cups low sodium vegetable broth
• 4 cups tomato juice
• 1 tablespoon dried basil
• Salt and pepper to taste
• 1/2 teaspoon dried oregano
• 2 medium carrots, sliced
• 1/2 cup chopped celery
• 3/4 cup chopped onion
• 1 cup mushrooms, sliced
• 2 cloves garlic, pressed
• 1 (28-oz.) can diced tomatoes
• 1 1/2 cups uncooked corkscrew pasta
• Parmesan cheese, grated

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

In a 4- to 5-quart slow cooker, combine all ingredients, except pasta and cheese.
Cover and cook on low heat setting for 7 to 8 hours, or till vegetables are tender. About 30 minutes before serving
time, crank the heat up to high. Add pasta. Cover and cook on high heat setting for about 20 minutes, or till pasta is tender. Sprinkle each serving with freshly grated Parmesan cheese.

SERVING SUGGESTION: A big salad and a loaf of warm, crusty bread.