Ingredients :
- 2 cans (about 14 ounces each) fat-free reduced-sodium beef or vegetable broth
- 1 can (about 15 ounces) great northern beans, rinsed and drained
- 1 can (about 14 ounces) diced tomatoes
- 2 medium zucchini, quartered lengtheise and sliced
- 1 tablespoon olive oil
- 1 1/2 teaspoon minced garlic
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 cup uncooked ditalini, tubetti or small pasta
- 1/2 cup garlic seasoned croutons
- 1/2 cup shredded Asiago or Romano cheese
- 3 tablespoons chopped fresh basil or italian parsley (optional)
Method :
- Combine broth, beans, tomatoes, zucchini, oil, garlic, dried basil and oregano in crockpot; mix well. Cover; cook on low 3 to 4 hours
- Stir in pasta. Cover; cook 1 hour or until pasta os tender.
- Serve soup with croutons and cheese. Garnish with fresh basil.
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