Cook Time 4 to 5 hours
Prep Time 12 minutes
YIELD Makes 5 to 6 servings
|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)|
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.
Don't you dare go to fast-food taco restaurants when you can learn to cook authentic Mexican cuisine from your own kitchen.
Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.