SLOW COOKER MINESTRONE
1 carton (32-oz.) vegetable or chicken stock
3 c. V8 or tomato juice
2 c. water
2 medium potatoes, peeled and chopped
2 celery ribs, chopped
2 medium carrots, chopped
1 can (14-1/2 oz.) diced tomatoes, undrained
1 medium onion, chopped
3 garlic cloves, minced
2 bay leaves
1 T. Italian seasoning
1 t. salt
1/2 t. pepper
1 can (16-oz.) kidney beans, rinsed & drained
1 can (15-oz.) cannellini beans, rinsed & drained
1 can (14-1/2 oz.) cut green beans, drained
1 small zucchini, chopped
1 c. uncooked ditalini or other small pasta
Grated Parmesan cheese, optional
Combine the first 13 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 6-8 hours or until vegetables are tender. Stir in beans, zucchini and pasta. Cook, covered, on high about 30 minutes longer or until pasta is tender. Discard bay leaves. If desired, top with cheese.