Ingredients
1 carton (32 ounces) vegetable or chicken stock3 cups V8 or tomato juice2 cups water2 medium potatoes, peeled and chopped2 celery ribs, chopped2 medium carrots, chopped1 can (14-1/2 ounces) diced tomatoes, undrained1 medium onion, chopped3 garlic cloves, minced2 bay leaves1 tablespoon Italian seasoning1 teaspoon salt1/2 teaspoon pepper1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) cannellini beans, rinsed and drained1 can (14-1/2 ounces) cut green beans, drained1 small zucchini, chopped1 cup uncooked ditalini or other small pastaGrated Parmesan cheese, optional
Preparation
Combine the first 13 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 6-8 hours or until vegetables are tender. Stir in beans, zucchini and pasta. Cook, covered, on high about 30 minutes longer, until pasta is tender. Discard bay leaves. If desired, top with grated Parmesan cheese.
