Slow cooker vegetarian pasta fagioli

Name: Slow cooker vegetarian pasta fagioli
Cuisine: American
Ingredients: 1 medium onion chopped; 2 small zucchini; 2 small yellow squash; 4 stalks celery chopped; 4 garlic cloves minced; 1 litre vegetable broth; 28 oz can petite diced tomatoes; 1 can canelini beans; 1 can kidney beans; to taste salt, pepper and Italian seasoning; 1 cup small pasta; parmesan cheese

jlsnyd01 @jlsnyd01

Houston, TX

Once again Texas is getting chilly and i needed something hot to eat. Our weather has been either 80 degrees or in the 40's.

jlsnyd01 @jlsnyd01

Houston, TX

Once again Texas is getting chilly and i needed something hot to eat. Our weather has been either 80 degrees or in the 40's.

Saved

Ingredients

1medium onion chopped
2small zucchini
2small yellow squash
4 stalkscelery chopped
4garlic cloves minced
1 litrevegetable broth
28 ozcan petite diced tomatoes
1 cancanelini beans
1 cankidney beans
to tastesalt, pepper and Italian seasoning
1 cupsmall pasta
parmesan cheese

Saved

Steps

1

Put broth, tomatoes, onions, celery, garlic, beans, salt, pepper, and italian spice mix in slow cooker and turn on high for 4 hours or low for 8.
2

An hour before soup is finished slice zucchini and yellow squash and put in with the soup.
3

In a pot on the stove cook your pasta according to package directions.
4

To serve put a scoop of pasta in the bowl top that with the soup and a sprinkling of parmesan cheese.
5

This time i cooked the pasta in the crockpot for the last hour.