Ingredients

The following ingredients have 4 Servings
  • 2 - 4 Cups Vegetable Broth (start with 2 cups, use more if needed)
  • 2 Cups Fresh Cabbage (cut into ½ inch slices)
  • 28 Ounces Canned Crushed Tomatoes (with the juices)
  • 15 Ounces Canned Kidney Beans (rinsed and drained)
  • 15 Ounces Canned Black Beans (rinsed and drained)
  • 14.5 Ounces Canned Diced Tomatoes (with the juices)
  • 2 Medium Carrots (peeled and diced)
  • 2 Stalks Celery (finely diced)
  • 1 Medium Yellow Onion (peeled and finely diced or grated)
  • 1 Medium Zucchini (unpeeled and diced)
  • 3 Cloves Garlic (peeled and minced)
  • 1 Teaspoon Chopped Fresh Basil
  • ½ Teaspoon Dried Oregano
  • Salt And Pepper (to taste)
  • 12 Ounces Small Pasta (such as Ditalini, cooked on the stove-top until al dente and drained)

Instruction

  • To a 6 quart or larger slow cooker add all of the ingredients except the pasta and salt & pepper.
  • Cover and cook on LOW for 6 to 8 hours or until the vegetables are nice and tender.
  • Taste soup at end of cooking time and season with salt and pepper to your own taste if desired.
  • On the stove-top cook the pasta in boiling water for approximately 7 minutes or until the pasta is just al dente. Drain pasta.
  • Stir cooked pasta into hot soup in the slow cooker and ladle soup into bowls.
  • Serve and enjoy!