A yummy full bodied meal when served with crusty bread smothered with unsalted butter and a mixed green salad tossed with a vinaigrette dressing.
Heat dressing in large nonstick skillet on medium high heat. Add onions, celery and carrots; cook 2 minutes or until crisp yet tender, stirring occasionally. Transfer in to a slow cooker. Add tomatoes, beans, broth, water and seasoning and stir. Cover with lid.
Cook on low for 6 hours. Stir in pasta and cook 10 to 15 minutes or until macaroni is tender. Sprinkle with cheese just before serving.
By Deeli from Richland, WA
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