Adapted from the Betty Crocker Recipe Keeper.
4 cups vegetable broth
4 cups tomato juice
1 tablespoon dried basil leaves
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
4 medium carrots, sliced (2 cups)
1 sweet red pepper, diced (1 cup)
1 medium onion, chopped (1/2 cup)
1 cup sliced fresh mushrooms
3 garlic cloves, finely chopped
1 can (28 ounces) diced tomatoes, undrained
~2 1/2 cups uncooked penne pasta
- Mix all ingredients except pasta and cheese in slow cooker.
- Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender.
- Stir in pasta. Cover and cook on high heat setting 15 to 20 minutes or until pasta is tender. Sprinkle each serving with cheese.
makes ~12 servings.