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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 8 |
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Pass the fresh parmesan cheese. Ingredients:
8 cups chicken broth |
2 stalks celery, chopped |
2 medium onions, chopped |
4 cups frozen mixed vegetables, chopped (thawed) |
1 (19 ounce) can italian stewed tomatoes, undrained |
9 1/2 ounces cans romano beans, drained (15 to 16 ounces) |
4 ounces cans whole kernel corn, drained |
1 teaspoon italian seasoning |
1/2 teaspoon pepper |
1/2 teaspoon salt |
1/2 cup soup pasta |
grated parmesan cheese |
Directions:
1. Place all ingredients except corn,beans, pasta and cheese in slow cooker breaking up tomatoes.
2. Cover and let cook at High for 4 hours.
3. Add corn and beans and pasta and cook until pasta is tender (ap. 1/2 hour).
4. Serve with freshly grated parmesan cheese.
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