• 4 cups vegetable broth or stock
• 4 cups tomato juice
• 1 tsp. salt
• 1 tbsp. dried basil leaves
• 1/8 tsp. Pepper
• 2 carrots, sliced
• 2 stalks celery, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup sliced mushrooms
• 2 (14 oz.) cans diced tomatoes, undrained
• 1-1/2 cups uncooked rotini pasta
• Romano cheese (or parmesan)
Preparation:
Mix all ingredients except pasta and cheese in 4-5 quart crockpot. Cover crockpot and cook on LOW for 7-8 hours until vegetables are tender. Stir in pasta. Cover and cook on HIGH setting for 15-25 minutes until pasta is tender. Sprinkle each serving with grated romano or parmesan cheese.