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Vegetable and Pasta Soup Recipe
Serves 6 to 8
Ingredients: 1 onion, chopped
2 carrots, peeled, sliced thin
2 zucchini, thinly sliced
1 14-oz can whole tomatoes
2 14 1/2-oz cans beef broth
1 1/2 cups water
1 tbsp dried parsley and 4 tsp dried parsley, divided
1 tbsp oregano
1 1/2 cups small shell-shaped pasta, uncooked
Grated Parmesan cheese
Instructions: 1. In Crock-Pot, combine onion, carrots, zucchini, tomatoes, broth, water, parsley, and oregano.
2. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
3. Stir in uncooked pasta and cook for an additional 30 minutes or until pasta is tender.
4. Garnish with grated Parmesan cheese.
5. Serve.
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