8 c. low-sodium vegetable stock
1 15-oz. can diced tomatoes
2 c. chopped vegetables (carrots, celery, onions, zucchini, etc.)
1 t. dried oregano (or 1 T. fresh)
1 t. dried basil (or 1 T. fresh)
Freshly ground black pepper
1 15-oz. can kidney beans, drained and rinsed
1 15-oz. can cannellini beans, drained and rinsed
1/2 c. uncooked ditalini pasta
Combine stock, diced tomatoes, vegetables, oregano, basil, pepper, kidney beans, and cannellini beans in slow cooker. Cook on low for 7 hours.
Add pasta and cook on high until tender, about 30 minutes.
Adapted from DASH Diet for Dummies, p. 205.
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