1 packet IP Rotini
1 cup of vegetable broth
1 cup of fresh tomatoes, chopped or 1 cup canned tomatoes, diced
1 tsp dried basil
1/4 tsp dried oregano
1/4 tsp sea salt
1 clove garlic, finely chopped
1 cup of chopped vegetables of choice (mushrooms, zucchini, yellow summer squash, bell peppers and celery work well)
- Combine all ingredients except for rotini in a small slow cooker on low for 5-6 hours until vegetable are tender.
- In a separate pot, bring water to a boil. Boil IP Rotini for 6 minutes and drain.
- Add cooked rotini to slow cooker and stir to combine. Heat on high for 15-20 minutes.