Ingredients
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8 cups chicken broth
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2 stalks celery, chopped
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4 cups frozen mixed vegetables, chopped (thawed)
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1 (19 ounce) can Italian stewed tomatoes, undrained
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9 1/2 ounces cans romano beans, drained (15 to 16 ounces)
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4 ounces cans whole kernel corn, drained
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1 teaspoon italian seasoning
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1/2 teaspoon pepper
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1/2 teaspoon salt
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1/2 cup soup pasta
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grated parmesan cheese
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2 medium onions, chopped
Instructions
- Place all ingredients except corn,beans, pasta and cheese in slow cooker breaking up tomatoes.
- Cover and let cook at High for 4 hours.
- Add corn and beans and pasta and cook until pasta is tender (ap. 1/2 hour).
- Serve with freshly grated parmesan cheese.