4 cups vegetable or chicken broth 4 cups fresh tomatoes, diced 1 tablespoon fresh basil leaves, chopped 1/2 teaspoon dried oregano leaves 1 teaspoon salt 1/4 teaspoon black pepper 1 cup sliced carrots 1 cup chopped celery 1/2 chopped onion 1 cup diced zucchini 1 cup diced yellow squash 1 cup green beans, cleaned and trimmed 2 cloves garlic, finely chopped 1 bay leaf (remove at end of cooking) 1 1/2 cup uncooked rotini or macaroni pasta ***Garnish*** basil pesto fresh grated Parmesan cheese
Mix all ingredients except pasta in 4- to 5-quart slow cooker.
Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender.
Stir in pasta. Cover and cook on high heat setting 15 to 20 minutes or until pasta is tender. Sprinkle each serving with parmesan cheese and pesto, to taste.
181 calories, 3 grams fat, 34 grams carbohydrates, 7 grams proteinper serving. This recipe is low in fat.
Being that it's well past prime produce season I thought this might be a good recipe to try using the grocery store produce that is available since it would stew for a long time. Turned out quite delicious. I didn't modify a thing. I honestly wouldn't waste really good fresh in-season produce on this only because of the long cooking time so it's perfect for the winter months when most produce just isn't quite as good.