Crock Pot Pasta Fagioli Soup

Recipe courtesy of mrs.marie.g

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)

Prep Time 12 minutes

Cook Time 4 to 5 hours

Slow Cooker Directions

1. 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.

2. Stir in pasta. Cover; cook on LOW 1 hour or until pasta is tender.

3. 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.