Slow Cooker Minestrone

• 8 cups chicken broth
• 2 stalks celery, chopped
• 2 medium onions, chopped
• 4 cups frozen mixed vegetables, chopped (thawed)
• 1 (19 ounce) can Italian stewed tomatoes, undrained
• 9 12 ounces cans romano beans, drained (15 to 16 ounces)
• 4 ounces cans whole kernel corn, drained
• 1 teaspoon italian seasoning
• 12 teaspoon pepper
• 12 teaspoon salt
• 12 cup soup pasta
• grated parmesan cheese

1. Place all ingredients except corn,beans, pasta and cheese in slow cooker breaking up tomatoes.
2. Cover and let cook at High for 4 hours.
3. Add corn and beans and pasta and cook until pasta is tender (ap.
4. 1/2 hour).
5. Serve with freshly grated parmesan cheese.

chicken broth, stalks celery, onions, mixed vegetables, italian stewed tomatoes, romano beans, whole kernel corn, italian seasoning, pepper, salt, soup pasta, parmesan cheese

Taken from www.food.com/recipe/slow-cooker-minestrone-47960 (may not work)