1/3 cup Italian Dressing (I use zesty)
1 cup chopped onions
3/4 cup chopped celery
1 cup chopped carrots
1 can (15 oz.) diced tomatoes
1 can (19 oz.) kidney beans (drain)
2 cans (14 oz. each) vegetable or chicken broth
2 cups water
1/2 tsp garlic powder
1 tsp. Italian seasoning
1-1/2 cups small shell macaroni, uncooked
3/4 Cup Parmesan Cheese (grated)
Heat dressing in large nonstick skillet on medium-high heat. Add onions, celery and carrots; cook about 2 minutes, or until crisp-tender. Stir occasionally. Spoon mixture into slow cooker. Add tomatoes, beans, broth, water and Italian seasoning and stir. Cover.
Cook on low for 5-6 hours.
Stir in macaroni and cook another 10 to 15 minutes until macaroni is tender. Sprinkle with Parmesan cheese just before serving.
Serve with your choice of bead, crackers or toast. It’s a wonderful main dish as well as a side with a sandwich. Enjoy !