2 cans (141/2 oz. each) reduced-sodium beef broth
1 can (15 oz.) Great Northern Beans, rinsed & drained
1 can (14 1/2 oz.) diced tomatoes, undrained
2 medium zucchini, quartered lengthwise & sliced
1 TBSP olive oil
1 1/2 tsp minced garlic
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 Cup uncooked small shell pasta
1/2 Cup grated Romano cheese
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 1 hour or until pasta is tender.
Serve soup with cheese. Garnish with fresh basil if desired. (Really yummy with bread sticks.)
Makes 5 to 6 servings.
CALIFORNIA SPICY CRAB STUFFED AVOCADO
1 year ago