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Ingredients

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Directions

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

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

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  • Gently stir in tofu cubes and spaghetti. Sprinkle each serving with cheese.

Nutrition Facts

263 calories; 5 g total fat; 2 g saturated fat; 7 mg cholesterol; 480 mg sodium. 40 g carbohydrates; 5 g fiber; 16 g protein;

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