2 cans Italian-Style diced tomatoes, undrained
1 can dark red kidney beans
1 medium sized yellow squash, quartered and diced
1 medium sized zucchini, quartered and diced
1/3 lb fresh green beans, trimmed and cut
1 teaspoon onion powder
1 cup uncooked small pasta shells, like small seashells
salt and pepper to taste
- Pour broth, tomatoes, kidney beans, squashes, and green beans into the crock of you slow cooker. Add the onion powder and mix together.
- Cook soup on high for 3 hours or low for 5 hours. Add pasta and cook for an additional hour.
- Serve with cheese garlic biscuits.