*  Exported from  MasterCook  *
 
                          Vegetable and Pasta Soup
 
 Recipe By     : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    onion -- chopped
    2                    carrots -- peel, slice thin
    2                    zucchini -- thinly sliced
    1      14 oz can     whole tomatoes
    2      14.5 oz cans  beef broth
    1 1/2  cups          water
    1      tablespoon    dried parsley -- plus
    4      teaspoons     dried parsley
    1      tablespoon    oregano
    1 1/2  cups          small shell-shaped pasta -- uncooked
                         grated Parmesan cheese
 
 In Crock-Pot, combine onion, carrots, zucchini, tomatoes, broth, water, parsley
 , and oregano.  Cover and cook on Low 8 to 10 hours or High for 4 to 5 hours.  
 Stir in uncooked pasta and cook for an additional 30 minutes or until pasta is 
 tender.  Garnish with grated Parmesan cheese.  Serve
 
 Serves 6 to 8
 
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