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Print this Recipe    Pasta Veg Soup

Garden Pasta Soup

3 carrots, sliced
1 zucchini, sliced into half-moons
1 garlic clove, minced
15 ounce can chick peas, drain, rinsed
28 ounce can whole tomatoes, cut up
2 tablespoons parsley, minced
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups water
3/4 cup garden-variety rotini

Place all ingredients, except pasta, in slow cooker. Cover and
cook on (LOW) for 7 to 9 hours on (HIGH) for 3 to 4 hours, until
veggies are tender.

Stir in pasta and cook at HIGH for 30 minutes or until done.

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