Italian Vegetable and Pasta Soup

By Hklbrries

Slow cooker size/shape: 3- to 4 1/2-quart round or oval.

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Slow cooking time: 8 to 10 hours on low plus 20 minutes on high, OR 5 to 6 hours on high plus 20 minutes on high.

Ingredients

• 4 cups fat-free, low-sodium vegetable broth
• 1 (14.5 ounce) can no-salt added diced tomatoes, undrained
• 2 medium carrots, chopped
• 2 medium ribs of celery, chopped
• 1 medium onion, chopped
• 2 medium garlic cloves, minced
• 1/2 tsp dried oregano, crumbled
• 1/2 tsp dried basil, crumbled
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 cup dried whole-grain elbow macaroni
• 3 tbsp shredded or grated Parmesan cheese

Preparation

Step 1

In the slow cooker, stir together the broth, tomatoes with liquid, carrots, celery, onion, garlic, oregano, basil, salt, and pepper. Cook, covered, on low for 8 to 10 hours or on high for 5 to 6 hours.

If using the low setting, change it to high. Quickly stir in the macaroni and re-cover the slow cooker. Cook for 20 minutes, or until the macaroni is tender. Serve sprinkled with Parmesan.

Nutritional Information:
Per serving
85 calories
1 g total fat
0 g polyunsaturated fat
.5 g monounsaturated fat
1 mg cholesterol
157 mg sodium
16 g carbohydrates
3 g fiber
4 g sugar
3 g protein