MMMMM------------------SEE ** BELOW FOR CHANGES-----------------------
4 c Vegetable or chicken broth**
4 c Tomato juice**
2 ts Dried basil leaves
1 ts Salt (I omitted)
1/2 ts Dried oregano leaves
1/4 ts Pepper
2 md Carrots - sliced (1 cup)
2 md Celery stalks - chopped (1
-cup)
1 md Onion - chopped (1/2 cup)
1 c Sliced fresh mushrooms (3
-ounces)
2 Garlic cloves - finely
-chopped
1 cn Diced tomatoes (28 ounces)
-undrained**
1 tb Dried chopped onions
1 1/2 c Uncooked rotini pasta - 4
1/2 Ounces
-Shredded Parmesan if
-desired
Original recipe Makes a lot of soup.
I cut recipe in half but still used the 14 oz can diced tomatoes and
the 15 oz can Cannelli Beans. With this version this soup fits
nicely into my 4 quart crockpot. I added 2 cups shredded cabbage and
one additional can 11.2 oz V-8. Also added one beef boullion cube.
Cooked on High for three hours, added pasta and cooked 20 more
minutes.
NOTES:** (For full recipe from above)
I used two Knorr Vegetable Cubes, plus 4 cups water
I Used 22 oz V- 8
I Used one 14 oz can diced tomatoes
I added one 15 oz can Cannelli Beans-drained
I added 4 cups precut slaw mixture with veggies
Above modified recipe just fits in my 6 quart slow cooker.
I added the cabbage along with the other veggies.
I cooked the soup on high for 3 hours, added rotini and canneli beans
and cooked another 20 minutes.
Mix all ingredients in 6 quart slow cooker except pasta and
cheese. Cover and cook on low heat setting 7-8 hours or until veggies
are tender. Stir in pasta, cover and cook on high heat setting 15-20
minutes or until pasta is tender. Sprinkle each serving with cheese.
(add points if necessary)
Weight Watchers Points as modified - 2 points per cup, plus any
cheese.
Converted to MM format by Dale and Gail Shipp, Columbia Md.
