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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 5 |
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This is simple to make, but very good. A friend of mine, who is a vegetarian, gave me the recipe. Ingredients:
2 (14 1/2 ounce) cans beef broth |
1 (16 ounce) can great northern beans, rinsed & drained |
1 (14 1/2 ounce) can diced tomatoes, undrained |
2 medium zucchini, quartered lengthwise & sliced |
1 tablespoon olive oil |
1 1/2 teaspoons minced garlic |
1/2 teaspoon dried basil leaves |
1/2 teaspoon dried oregano leaves |
1/2 cup small shell pasta, uncooked |
grated parmesan cheese (optional) |
Directions:
1. In slow cooker, combine all ingredients except for pasta and cheese; mix well. Cover and cook on low for 3-4 hours.
2. Stir in pasta. Cover and cook for 30 minutes longer or until pasta is tender. Don't overcook as pasta will disintegrate.
3. Serve soup with cheese.
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