Categories: Crockpot

Ingredients

• 2 cans (14 ounces each) reduced sodium beef broth
• 1 can (15 oz) great northern beans, rinsed and drained
• 1 can (14 1/2 oz) diced tomatoes, undrained
• 2 medium zucchini, quartered lengthwise and sliced
• 1 tbs olive oil
• 1 1/2 tsp minced garlic
• 1/2 tsp dried basil leaves
• 1/2 tsp dried oregano leaves
• 1/2 cup uncooked tubetti, ditali or small shell pasta
• 1/2 cup garlic seasoned croutons
• 1/2 cup grated asiago or romano cheese
• 3 tbs chopped fresh basil or italian parsley (optional)

Directions

1. Combine broth, beans, tomatoes with juice, zucchini, oil, garlic, basil and oregano in slow cooker; mix well

2. Cover and cook on LOW 3 to 4 hours

3. Stir in Pasta

4. Cover and cook on low 1 hour or until pasta is tender

5. Serve soup with croutons and cheese

6. Garnish with fresh basil

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