Slow Cooker Mediterranean Minestrone Casserole

With a 20-minute prep time, a hearty pasta casserole can be assembled in the morning on even the busiest days.

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Servings 5

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ingredients 14
Prep Time 20 min
Total Time 8 hr 40 min

Ingredients

3: medium carrots, sliced (1 1/2 cups)

1: medium onion, chopped (1/2 cup)

1: cup water

2: teaspoons sugar

1: teaspoon Italian seasoning

1/2: teaspoon salt

1/4: teaspoon pepper

1: can (28 ounces) diced tomatoes, undrained

1: can (15 to 16 ounces) garbanzo beans, rinsed and drained

1: can (6 ounces) Italian-style tomato paste

2: cloves garlic, finely chopped

1 1/2: cups Green Giant® frozen cut green beans (from 1-pound bag), thawed

1: cup uncooked elbow macaroni (3 1/2 ounces)

1/2: cup shredded Parmesan cheese (2 ounces)

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Directions

1 Mix all ingredients except green beans, macaroni and cheese in 3- to 4-quart slow cooker.
2 Cover and cook on Low heat setting 6 to 8 hours.
3 Stir in green beans and macaroni. Increase heat setting to High. Cover and cook about 20 minutes or until beans and macaroni are tender. Sprinkle with cheese.

EXPERT TIPS

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Expert Tips

If you prefer, substitute a can of kidney or great northern beans for the garbanzo beans. If you have cooked beans on hand already, use 1 3/4 cups instead of the can of beans.

Looking to get a healthy dose of vegetables? This vegetarian main dish has carrots, onions, tomatoes and green beans, in addition to fiber-rich garbanzos.

Adding sugar, even a small amount, can balance the acid level of the tomatoes and round out the flavor.