Italian Vegetable and Pasta Soup

22 Nov, 2017

Directions


1-In a 3 1/2-to 5-quart moderate cooker join solidified corn, onion, carrots, zucchini, and garlic. Mix in juices, tomato glue, salt, and basil. 

2-Cover and cook on low-warm setting for 7 to 8 hours or on high-warm setting for 3 1/2 to 4 hours. 

3-On the off chance that utilizing low-warm setting, swing to high-warm setting. Blend in solidified green beans and macaroni. Cover and cook for 45 minutes more. Before serving, mix in parsley. Sprinkle each presenting with cheddar.

Ingredients

  • 110 ounce package frozen whole kernel corn
  • 1cup chopped onion (1 large)
  • 1cup finely chopped carrots (2 medium)
  • 1cup coarsely chopped zucchini (1 small)
  • 2cloves garlic, minced
  • 6cups no-salt-added vegetable broth or chicken broth
  • 16 ounce can tomato paste with basil, garlic, and oregano
  • 1/2teaspoon salt
  • 1/2teaspoon dried basil, crushed
  • 19 ounce package frozen Italian green beans
  • 1cup dried tiny shell macaroni
  • 2tablespoons snipped fresh parsley
  • 2 - 3teaspoons finely shredded Parmesan cheese

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