- 1/4 cup italian dressing
- 1 onion
- 1 stalk celery
- 1 carrot
- 1 can red kidney beans rinsed
- 1 can diced tomatoes undrained
- 2 cans vegetable broth
- 2 cups water
- 1 tsp italian seasoning
- 1-1/2 cups small pasta shells
- 1/2 cup grated parmesan cheese
Level of difficulty Easy
Cost Average budget
Heat dressing in large nonstick skillet on medium-high heat. Add onions, celery and carrots; cook 2 min. or until crisp-tender, stirring occasionally. Pour into slow cooker. Add beans, tomatoes, broth, water and seasoning; stir. Cover with lid.
Cook on LOW 6 hours (or on HIGH 3 hours).
Stir in macaroni; cook 10 to 15 min. or until macaroni is tender. Top with cheese just before serving.