"The belly rules the mind."--Spanish Proverb

Tomato Rotini Soup Recipe

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This recipe for Tomato Rotini Soup, by , is from The Eberhart Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lori Haupt
Added: Wednesday, April 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 c. vegetable or chicken broth
4 c. tomato juice
1 tbsp. dried basil leaves
1 tsp. salt
1/2 tsp. dried oregano leaves
1/4 tsp. pepper
2 medium carrots, sliced
2 medium stalks celery, chopped
1 medium onion, chopped
1 c. sliced mushrooms
2 cloves garlic, finely chopped
1 can (28 oz) diced tomatoes, undrained
1 1/2 c. uncooked rotini pasta
shredded parmesan cheese

Directions:
Directions:
Mix all ingredients except pasta and cheese in 4 to 5 quart slow cooker.

Cover and cook on low heat setting 8 to 9 hours.

Stir in pasta. Increase heat setting to high. Cover and cook 15 to 20 minutes or until pasta is tender. Sprinkle each serving with cheese.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
Prep: 15 minutes Cook: 9 hours
Personal Notes:
Personal Notes:
This soup freezes and reheats well. Very yummy for a cold winter day.

 

 

 

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