from the kitchen of Dawn Timmers
4 medium carrots (sliced)
1 medium zucchini (sliced and cut in half)
1/3 cup onions (chopped)
2 cloves fresh garlic (minced)
1 Tbsp. olive oil
4 cups vegetable broth, a 32 oz. carton
3 cups low-sodium V8 Juice
1 can garbanzo beans or cannelli beans (drained)
1 can diced tomatoes (undrained)
1 cup frozen or fresh green beans
1 tsp. dried Basil
½ tsp. dried Oregano
1 Tbsp. dried parsley
¾ cup small shells pasta
Put all ingredients into crock pot except the pasta.
Cook on low for 10 to 12 hrs.
Turn to high and add pasta. Cook until pasta is just tender.
Makes about 8 – 1-1/2 cup servings.
Sprinkle with grated parmesan cheese when serving.
Good with garlic bread or fresh crusty bread.
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