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Slow Cooker

Vegetable and Pasta Soup

A slow-cooker will do all the work for this delicious, diabetic-friendly Vegetable and Pasta Soup. Opt for vegetable stock to make this soup vegetarian.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 1 (15 ounce) can cannellini (white kidney) beans, rinsed and drained
  • 1 (8 ounce) package fresh button mushrooms, quartered
  • 1 cup frozen whole kernel corn
  • 1 cup chopped onion
  • 1 cup finely chopped carrots
  • 1 cup coarsely chopped zucchini
  • 2 cloves garlic, minced
  • 6 cups unsalted vegetable or chicken stock
  • 1 (6 ounce) can no-salt-added tomato paste
  • 2 teaspoons dried italian seasoning, crushed
  • ½ teaspoon salt
  • 1 (9 ounce) package frozen italian green beans
  • ½ cup dried multigrain rotini or elbow pasta
  • 2 tablespoons snipped fresh parsley
  • 2 tablespoons finely shredded parmesan cheese

Directions

  1. In a 3 1/2- to 5-qt. slow cooker combine cannellini beans, mushrooms, corn, onion, carrots zucchini and garlic. Stir in stock, tomato paste, Italian seasoning and salt.
  2. Cover and cook on low 7 to 8 hours or high 3 1/2 to 4 hours. If using low, turn to high. Stir in frozen beans and pasta. Cover and cook 45 minutes more.
  3. Before serving, stir in parsley. Sprinkle servings with cheese.