Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom . Share a recipe on your blog and go link it at her blog.
3 14– to 15–ounce cans beef or vegetable broth
1 14 1/2–ounce can of Italian stewed tomatoes
2 cans beans, one white cannenelli beans & one red kidney drained, rinsed
6 ounces tomato juice
1 individual serving of V8 juice
1 1/2 cups frozen Italian vegetables
1 teaspoon Italian seasoning
Parmesan or Romano shredded cheese, optional
Cook above ingredients in the crock pot all day low or simmer for an hour on the stove. About 20 minutes before serving, add 1 cup uncooked pasta — your choice. My husband prefers all white beans, and I like to add more of the frozen vegetables. Serve with shredded Romano or Parmesan cheese.