box 1/4 to 1/3 ditalini pasta (or other small pasta)
1 large zucchini, chopped
Fresh basil, torn (optional)
Grated Kraft Parmesan Cheese
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Let's Make It
Turn a large crock-pot on low (if you have time, this will require 8 to 9 hours total) or high (3 to 4 hours total). Add (in order) onion, garlic, celery, carrots, tomatoes, vegetable broth, beans, corn, thyme, sage, bay leaves, salt and pepper. (Reserve zucchini for later.) Stir and cover. If cooking on low, leave to cook for 7 hours before opening for the final step. (If cooking on high, leave 3 hours).
Meanwhile, cook pasta until al dente in salted boiling water. (Reserve in refrigerator until ready to use.)
After 7 hours on low, stir soup and add zucchini and pasta. Taste and adjust seasonings, if necessary. Continue cooking remainder of the time until cooked through. Remove bay leaves before serving.
To serve: sprinkle with fresh, torn basil leaves (optional) and 1 tablespoon parmesan cheese per serving.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.