Recipes Of Jason Rohder
Tomato Rotini
- 4 cups vegetable or chicken broth
- 4 cups tomato juice
- 1 tablespoon dried basil leaves
- 1 teaspoon salt
- ½ teaspoon dried oregano leaves
- ¼ teaspoon pepper
- 2 medium stalks celery chopped
- 1 medium onion chopped
- 1 cup sliced mushrooms
- 2 cloves garlic, finely chopped
- 1 can (28 ounces) diced tomatoes undrained
- 1 ½ cups uncooked rotini pasta (4 ½ ounces)
- Shredded Parmesan cheese if desired
Direction
- Combine all ingredient in large stock pot and cook on low for 8 to 10 hours