Ingredients 3 cups low-fat, low sodium vegetable broth
3 cups low-sodium tomato juice
1 Tbsp. dried basil
1 tsp. salt
½ tsp. dried oregano
¼ tsp. pepper
2 medium carrots, sliced
2 celery ribs chopped
1 medium onion, chopped
1 cup sliced fresh mushrooms
2 garlic cloves, crushed
28-oz. can low-sodium diced tomatoes, un drained
1 15-oz. can tan soybeans, drained and rinsed
1 15-oz. can black soybeans, drained and rinsed
1 1/2 cups uncooked rotini pasta
Instructions Combine all ingredients except pasta in slow cooker
Cover and cook on low 7 to 8 hours
Cover and cook on high 15 to 20 minutes.
Sprinkle each serving with shredded Parmesan cheese if you like.
Serve with cheese garlic toast.
Notes Ideal slow cooker: 5qt.Makes 12 servings