Slow Cooker Tomato, Carrot, Zucchini Soup with Penne

Make this tomato-based vegetable soup in a slow cooker with penne pasta and fresh basil.

Serves: 8Hands-on: 5 minutesTotal: 6 hours 5 minutesDifficulty: Easy


Serves: 8

Ingredients

  • 3 cloves garlic, peeled and minced
  • 1 can (15 oz.) fire-roasted diced tomatoes
  • 1 can (28 oz.) crushed tomatoes
  • 2 stalks celery, diced
  • 1 medium onion, peeled and diced
  • 3 medium carrots, peeled and diced
  • 3 cups vegetable broth
  • 2 Tbsp. tomato paste
  • 1 small zucchini, sliced
  • 2 Tbsp. chopped fresh basil
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 8 oz. penne rigate, cooked

Directions

  • In a 4-quart slow cooker, add the garlic, diced and crushed tomatoes with their juice, celery, onions, carrots, broth, and tomato paste, zucchini, and basil. Cover and cook on low heat for 6 hours.
  • Stir in the salt, pepper, and pasta before serving.