Ingredients
1
carton (32 oz) vegetable broth (4 cups)
1
can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1
box (9 oz) frozen baby lima beans, thawed
2
medium onions, chopped (1 1/2 cups)
2
medium carrots, chopped (3/4 cup)
2
cloves garlic, finely chopped
1/2
teaspoon salt
1/2
teaspoon freshly ground pepper
1 1/2
cups uncooked rotini pasta (4 1/2 oz)
1
medium zucchini, cut in half lengthwise, then cut crosswise into 1/4-inch pieces
1
medium yellow summer squash, cut in half lengthwise, then cut crosswise into 1/4-inch pieces
1
container (7 oz) refrigerated basil pesto
1/2
cup shaved Parmesan cheese (2 oz)
Preparation
Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix broth, tomatoes, lima beans, onions, carrots, garlic, salt and pepper.
Cover; cook on Low heat setting 6 hours. Stir in pasta, zucchini and yellow squash. Cover; cook 1 hour longer or until vegetables are tender. Top individual servings with pesto and cheese.
