Slow Cooker Mediterranean Minestrone Casserole

By kellance

With a 20-minute prep time, a hearty pasta casserole can be assembled in the morning on even the busiest days.

Ingredients

• 1 1/2 cups (375 mL) sliced carrots
• 1/2 cup (125 mL) chopped onion
• 1 cup (250 mL) water
• 2 tsp (10 mL) sugar
• 1 tsp (5 mL) Italian seasoning
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) pepper
• 1 can (28 FL oz/796 mL) diced tomatoes, undrained
• 1 can (19 FL oz/540 mL) chickpeas, rinsed and drained
• 1 can (156 mL/5.5 FL oz) tomato paste
• 2 cloves garlic, finely chopped
• 1 1/2 cups (375 mL) Green Giant* Frozen Cut Green Beans
• 1 cup (250 mL) uncooked elbow macaroni
• 1/2 cup (125 mL) shredded Parmesan cheese

Preparation

Step 1

Mix all ingredients except green beans, macaroni and cheese in 3- to 4-quart slow cooker.
Cover and cook on Low heat setting 6 to 8 hours.
Stir in green beans and macaroni. Increase heat setting to High. Cover and cook about 20 minutes or until beans and macaroni are tender. Sprinkle with cheese.

Substitution : If you prefer, substitute a can of kidney beans. If you have cooked beans on hand already, use 1 3/4 cups instead of the can of beans.Health Twist : Looking to get a healthy dose of vegetables? This vegetarian main dish has carrots, onions, tomatoes and green beans, in addition to fiber-rich chickpeas.