This is a delishous soup that the entire family will love.  Don’t worry so much about getting the ingredients in the exact amounts, it will turn out just fine if you are short on something.

Note:  If making this soup and want to serve for a second day, pull about half of the soup out before putting in the pasta and reduce the pasta in half.  When you are planning on heating up the leftover portion add the remaining pasta.  This will prevent haivng soggy and over cooked pasta in your soup for the second day.​

​Ingredients:

4 C vegetable broth
4C tomato juice
1T basil
1 tsp salt
1/2 tsp oregano
1/4 tsp pepper
2 carrots
2 stalks celery
1/2 large onion
1C mushrooms
2 cloves garlic minced
28 oz canned tomatoes
1- 2 15 oz cans kidney beans
1 1/2 C ditalini pasta (uncooked)
shredded Parmesan Cheese (optional)

Instructions:​

1. Place all ingredients except the ditalini and cheese in slow cooker, cover and cook on low for 8 hours.
2. Stir in pasta and increase the heat to high.  Cook for an additional 15 - 20 minutes just until the pasta is cooked.

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Note:  If making this soup and want to serve for a second day, pull about half of the soup out before putting in the pasta and reduce the pasta in half.  When you are planning on heating up the leftover portion add the remaining pasta.  This will prevent haivng soggy and over cooked pasta in your soup for the second day.