We had this soup last winter and I just never got around to posting the recipe. But I can't wait to make it again as it was such a huge hit with Michael. From the first bit Michael was raving about the great flavor. I didn't add any extra seasonings. The tomatoes with the basil, garlic and oregano plus my homemade meatballs have Italian seasonings in it - those things were the only seasoning for the soup.
1 bag (16 oz) frozen cooked Italian meatballs, thawed or homemade meatballs
2 cups beef broth
1 3/4 cup water
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1 can (8 oz) tomato sauce
1 can (19 oz) cannellini beans, drained
1 cup frozen carrots
1 cup frozen green beans
1 cup cooked pasta - before serving
Shredded Parmesan cheese - garnish
In 3- to 4-quart slow cooker, mix all ingredients except pasta and cheese. Cover and cook on low heat setting 6 to 7 hours. The carrots and green beans can become mushy in a slow cooker so add after 4 hours or 4 1/2 hours instead. Add pasta just before serving.
Garnish individual servings with Parmesan cheese.