Ingredients
1 10 ounce package frozen whole kernel corn
1 cup chopped onion (1 large)
1 cup finely chopped carrots (2 medium)
1 cup coarsely chopped zucchini (1 small)
2 cloves garlic, minced
6 cups no-salt-added vegetable broth or chicken broth
1 6 ounce can tomato paste with basil, garlic, and oregano
1/2 teaspoon salt
1/2 teaspoon dried basil, crushed
1 9 ounce package frozen Italian green beans
1 cup dried tiny shell macaroni
2 tablespoons snipped fresh parsley
2 teaspoons finely shredded Parmesan cheese
Directions
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.
Source: BHG
1 10 ounce package frozen whole kernel corn
1 cup chopped onion (1 large)
1 cup finely chopped carrots (2 medium)
1 cup coarsely chopped zucchini (1 small)
2 cloves garlic, minced
6 cups no-salt-added vegetable broth or chicken broth
1 6 ounce can tomato paste with basil, garlic, and oregano
1/2 teaspoon salt
1/2 teaspoon dried basil, crushed
1 9 ounce package frozen Italian green beans
1 cup dried tiny shell macaroni
2 tablespoons snipped fresh parsley
2 teaspoons finely shredded Parmesan cheese
Directions
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.
Source: BHG
