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 oz) Progresso™ garbanzo beans, rinsed and drained
1
can (6 ounces) Italian-style tomato paste
2
cloves garlic, finely chopped
1 1/2
cups frozen cut green beans (from 12 oz bag), thawed
1
cup uncooked elbow macaroni (3 1/2 ounces)
1/2
cup shredded Parmesan cheese (2 ounces)
Preparation
Mix all ingredients except green beans, macaroni and cheese in 3- to 4-quart slow cooker.
Cover and cook on Low heat setting 6 to 8 hours.
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.
