Tomato Rotini Soup - cooking recipe

Ingredients

4 cups vegetable broth (or chicken broth)
4 cups tomato juice
1 tablespoon dried basil leaves
1 - 1 1/2 teaspoon salt
1 teaspoon dried oregano leaves
1/2 teaspoon pepper
1 cup sliced carrot
1 cup sliced celery
1/2 cup chopped onion
1 cup sliced mushrooms
2 -3 cloves garlic, minced
1 (28 ounce) can diced tomatoes, undrained
1 1/2 cups uncooked rotini pasta
shredded parmesan cheese

Preparation

Add all ingredients except for pasta and cheese to a slow-cooker.
Cover and cook on LOW for 8-9 hours.
Add in pasta; stir.
Increase setting to HIGH; cover and cook 15-20 minutes or until pasta is tender; season with more salt/pepper if desired.
Ladle into individual bowls; sprinkle with parmesan cheese.