Italian Vegetable and Pasta Soup (Yummly)

By ezunich

Ingredients

• 10 ozs frozen whole kernel corn
• 1 cup chopped onion (1 large)
• 1 cup carrots (finely chopped, 2 medium)
• 1 cup zucchini (coarsely chopped, 1 small)
• 2 cloves garlic (minced)
• 6 cups vegetable broth (no-salt-added, or chicken broth)
• 6 ozs tomato paste (with basil, garlic, and oregano)
• 1/2 tsp salt
• 1/2 tsp dried basil (crushed)
• 9 ozs green beans (frozen Italian)
• 1 cup macaroni (dried tiny shell)
• 2 tbsps fresh parsley (snipped)
• 2 tsps shredded parmesan cheese (finely)

Preparation

Step 1

In a 3 1/2- to 5-quart slow cooker combine frozen corn, onion, carrots, zucchini, and garlic. Stir in broth, tomato paste, salt, and basil.
Cover and 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. Stir in frozen green beans and macaroni. Cover and cook for 45 minutes more. Before serving, stir in parsley. Sprinkle each serving with cheese.