Ingredients
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1 large onion, chopped
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2 stalks celery, chopped
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2 carrots, chopped
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2 teaspoons garlic, minced
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4 cups vegetable broth
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1 (14 ounce) can diced tomatoes
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1 (19 ounce) can mixed beans (I use Unico Bean Medley)
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2 tablespoons tomato paste
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2 teaspoons italian seasoning
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1/8 teaspoon black pepper
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1/4 cup parmesan cheese, grated
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1/4 cup basil pesto
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2 cups macaroni
Instructions
- Put all of the ingredients except for the macaroni in the bowl of a slow cooker.
- Cover and cook on low for 8 to 10 hours.
- Just before serving, cook the macaroni in boiling, salted water until al dente, about 7 minutes.
- Drain the macaroni and stir it into the soup.
- Serve topped with parmesan cheese.