Slow Cooker Mediterranean Minestrone Casserole
|Carrots||3 Medium, sliced to make 1 1/2 cups|
|Onion||1 Medium, chopped to make 1/2 cups|
|Water||1 Cup (16 tbs)|
|Italian seasoning||1 1⁄2 Teaspoon|
|Canned diced tomatoes||28 Ounce, undrained (1 Can)|
|Canned garbanzo beans||16 Ounce, drained, rinsed (1 Can)|
|No salt added tomato paste||6 Ounce (1 Can)|
|Garlic||2 Clove (10 gm), finely chopped|
|Frozen cut green beans||1 1⁄2 Cup (24 tbs), thawed (From 1 Pound Bag)|
|Elbow macaroni||1 Cup (16 tbs), uncooked|
|Parmesan cheese||2 Ounce, shredded|
1 In a 3 to 4-quart slow cooker mix all the ingredients except green beans,macaroni and cheese.
2 Cover and cook on low heat for 6-8 hours.
3 About 20 minutes before serving, stir in the green beans and macaroni. Increase heat setting to High. Cover and cook for about 20 minutes or until the beans and macaroni are tender.
4 Sprinkle with cheese before serving.