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.