Tuscan Slow Cooker Pasta

There is nothing better than a good Crock Pot recipe on a fall day. I've been able to complete almost everything on my to-do list while this hearty pasta simmered away...

I experimented with some brown rice cork screw noodles in the recipe thinking they would maybe hold up a little bit better since I didn't have to stir this meal much. Alas, I was wrong. I don't know what it is about brown rice pasta in the fun shapes. They kind of just crumble. I am not disappointed though. Oh no! This hearty fall meal contains a powerful punch of antioxidants and vitamins. Carrots, onion, celery, garlic, kale, mushrooms, and diced tomatoes simmer away in a thick tomato sauce. In the final hours, I added a can of rinsed and drained great norther beans for additional protein and the pasta noodles so there is no need for any additional boiling. You only need your knife, cutting board, a can opener, spoon, and a slow cooker for this easy Italian meal.

Tuscan Slow Cooker Pasta
inspired by Weight Watchers

1 yellow or white onion, diced
1 rib celery, diced
1 carrot, peeled and diced
2 cloves garlic, pressed or finely minced
1 8 oz. box sliced mushrooms
4 cups clean and cut kale
1 29 oz. can tomato sauce
1 14.5 oz. can diced tomatoes
1 teaspoon herbs de Provence or dried Italian herbs
1 15 oz. can great norther beans
2 cups dried brown rice noodles (penne works best)
Salt & pepper to taste

Place all ingredients to the beans in your slow cooker. Cover and cook on low, stirring occasionally for 3-4 hours or until the vegetables are tender. Turn your slow cooker to high heat. Stir in the beans and pasta. Cover and simmer for 10-15 minutes. Stir the pasta. Cover and cook an additional 15-20 minutes or until the pasta is tender. Makes 6 1 1/2 cup servings.