Minestrone

Minestrone
1/4 cup zesty Italian dressing
1 onion, chopped
1 stalk celery, chopped
1 carrot, peeled, chopped
19-oz can red kidney beans, rinsed
14-1/2-oz can diced tomatoes, undrained
2 14-1/2-oz cans vegetable broth
2 cups water
1 tsp Italian seasoning
1-1/2 cups small pasta shells, uncooked
1/2 cup parmesan cheese, grated
Heat dressing in large nonstick skillet on medium-high heat. Add onions, celery and carrots. Cook 2 min or until crisp-tender, stirring occasionally.

Pour into slow cooker. Add beans, tomatoes, broth, water and seasoning. Stir.

Cover with lid.
Cook on low for 6 hours (or on high for 3 hours).
Stir in macaroni. Cook 10 to 15 min or until macaroni is tender. Top with cheese just before serving.

Serves 8