This recipe comes from the October 21, 2011 issue of “All You” magazine.  I haven’t had any yet because tonight is our Christmas Bunco dinner so I’m eating there but it smelled delicious while cooking.

2 carrots. diced

2 ribs celery, sliced

1 large onion, chopped

2 cloves garlic, minced (or pressed)

4 cups low sodium chicken broth (I ended up using 3 cans of chicken broth and it was still pretty thick soup)

1 (28 oz) can crushed tomatoes, with liquid

salt and pepper

1 teaspoon Italian seasoning

1 cup small shell pasta or macaroni

1 cup shredded escarole or kale (I used a cup of broccoli instead because I had some from this week’s Bountiful Basket)

1 (15.5 oz) can cannellini or navy beans, drained

grated Parmesan, if desired, for serving

1  Combine carrots, celery, onion and garlic in slow cooker (I also added the broccoli here).  Pour in broth and tomatoes, 1/2 teaspoon salt, 1/4 teaspoon pepper and Italian seasoning.  Cover and cook on low 4 – 6 hours.

2  30 minutes before serving, stir in pasta, escarole and beans.  Cover, increase heat to high and cook until pasta is tender, about 30 minutes.  Season with salt and pepper.  Serve sprinkled with Parmesan if desired.