Slow Cooker Zesty Minestrone

A yummy full bodied meal when served with crusty bread smothered with unsalted butter and a mixed green salad tossed with a vinaigrette dressing.

Ingredients:

• 1/4 cup zesty Italian salad dressing (I use Kraft)
• 1 onion, chopped
• 1 stalk celery, chopped
• 1 carrot, peeled, chopped
• 1 can (14-1/2 oz.) diced tomatoes, not drained
• 1 can (19 oz.) kidney beans, white beans or garbanzo beans rinsed
• 2 cans (14 oz. each) vegetable broth
• 2 cups water
• 1 tsp Italian seasoning
• 1 1/2 cups small shell pasta, uncooked
• 1/2 cup Parmesan cheese, grated (fresh or packaged)

Directions:

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