INGREDIENTS
2
cans (about 14 ounces each) reduced-sodium beef broth
1
can (about 15 ounces) Great Northern beans, rinsed and drained
1
can (about 14 ounces) diced tomatoes, undrained
2
medium zucchini, quartered lengthwise and sliced
1
tablespoon olive oil
1‑1/2
teaspoons minced garlic
1/2
teaspoon dried basil
1/2
teaspoon dried oregano
1/2
cup uncooked tubetti, ditali or small shell pasta
1/2
cup garlic seasoned croutons
1/2
cup grated Asiago or Romano cheese
3
tablespoons chopped fresh basil or Italian parsley (optional)
PREPARATION:
Slow Cooker Directions
- Combine broth, beans, tomatoes with juice, zucchini, oil, garlic, basil and oregano in slow cooker; mix well. Cover; cook on LOW 3 to 4 hours.
- Stir in pasta. Cover; cook on LOW 1 hour or until pasta is tender.
- Serve soup with croutons and cheese. Garnish with fresh basil.
Tip
Only small pasta varieties like tubetti, ditali or small shell-shaped pasta should be used in this recipe. The low heat of a slow cooker won't allow larger pasta shapes to cook completely.
This recipe appears in:
Italian
