Ingredients

• 2-1/2  cups water
• 1  10.75-ounce can reduced-fat and reduced-sodium condensed cream of mushroom soup
• 1  14.5-ounce can no-salt-added diced tomatoes
• 1  cup sliced celery (2 stalks)
• 1  cup sliced carrot (2 medium)
• 1  cup chopped onion (1 large)
• 2  cloves garlic, minced
• 1-1/2  teaspoons dried Italian seasoning, crushed
• 1/4  teaspoon salt
• 1/4  teaspoon black pepper
• 1  16-ounce package extra-firm tofu (fresh bean curd), drained if necessary, cubed
• 8  ounces dried multigrain spaghetti, broken, cooked according to package directions
• 1/2  cup shredded reduced-fat cheddar cheese (2 ounces)

Directions

1. In a 3 1/2- or 4-quart slow cooker whisk together the water and soup. Stir in undrained tomatoes, the celery, carrot, onion, garlic, Italian seasoning, salt, and pepper.

2. Cover and cook on low-heat setting for 7 to 8 hours or high-heat setting for 3-1/2 to 4 hours.

3. Gently stir in tofu cubes and spaghetti. Sprinkle each serving with cheese. Makes 6 servings.