Curly rotini and chunky green or yellow beans crowd into this Easy Vegetable Minestrone. Top each bowl with grated Parmesan for a creamy-sharp tang. Hunks of chunky bread taste great dunked in the broth.
In a 3-1/2- to 5-quart slow cooker place frozen beans. Sprinkle with pizza seasoning. Pour vegetable broth and vegetable juice over all.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
If using low-heat setting, turn to high-heat setting. Stir in pasta. Cover and cook for 15 to 20 minutes more or until pasta is tender. Ladle soup into soup bowls. If desired, sprinkle with Parmesan cheese. Makes 4 to 6 main-dish servings (8-1/2 cups).