Tomato Rotini Soup

• 4 cups vegetable broth (or chicken broth)
• 4 cups tomato juice
• 1 tablespoon dried basil leaves
• 1 - 1 1/2 teaspoon salt
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon pepper
• 1 cup sliced carrot
• 1 cup sliced celery
• 1/2 cup chopped onion
• 1 cup sliced mushrooms
• 2 -3 cloves garlic, minced
• 1 (28 ounce) can diced tomatoes, undrained
• 1 1/2 cups uncooked rotini pasta
• shredded parmesan cheese

1. Add all ingredients except for pasta and cheese to a slow-cooker.
2. Cover and cook on LOW for 8-9 hours.
3. Add in pasta; stir.
4. Increase setting to HIGH; cover and cook 15-20 minutes or until pasta is tender; season with more salt/pepper if desired.
5. Ladle into individual bowls; sprinkle with parmesan cheese.

vegetable broth, tomato juice, basil, salt, oregano, pepper, carrot, celery, onion, mushrooms, garlic, tomatoes, rotini pasta, parmesan cheese

Taken from www.food.com/recipe/tomato-rotini-soup-75926 (may not work)