3 (14.5 ounce) cans vegetable broth
2 (14.5 ounce) cans diced tomatoes
1 (14.5 ounce) can cannellini beans, drained and rinsed
1 (14.5 ounce) can kidney beans, drained and rinsed
1 medium carrot, sliced thinly
1 medium zucchini, sliced thinly
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1 cup uncooked whole wheat pasta
- Combine the first 11 ingredients in the crock of your slow cooker. Cover and cook on LOW for 6 hours.
- Add the pasta and cook for another 30 minutes to 1 hour on LOW or until the pasta is cooked.
- Serve warm and enjoy
Serves 8, 1-cup servings. 186 calories, 1 gram of fat and 10 grams of fiber