Slow-Cooker Vegetable Minestrone

bettycrocker.com

Doreene Serpa

4 cups vegetable broth or Progresso™ chicken broth (from 32-oz carton)

4 cups tomato juice

1 tablespoon dried basil leaves

1 teaspoon salt

½ teaspoon dried oregano leaves

¼ teaspoon pepper

2 medium carrots, sliced (1 cup)

2 medium celery stalks, chopped (1 cup)

1 medium onion, chopped (½ cup)

1 cup sliced fresh mushrooms (3 oz)

2 garlic cloves, finely chopped

1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained

1 ½ cups uncooked rotini pasta (4 ½ oz)

Shredded Parmesan cheese, if desired

Directions at bettycrocker.com

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