This was my first big use of veggies from the freezer. If you have time, throw together some biscuits between adding the pasta and serving.
2/3 cup dried white beans
2/3 cup dried chickpeas
2 bell peppers, diced
2 cups carrot rounds
2-3 cups chopped tomatoes
1 medium onion, chopped
4-5 cloves garlic, minced
2-3 tsp dried oregano
2-3 tsp dried basil
2 cups vegetable bouillon
3/4 cup dried pasta (elbows or orzo work well)
Salt and pepper to taste
Grated Parmesan for topping (optional)
Soak beans and chickpeas overnight in plenty of water. In the morning, drain, rinse, and place in slow cooker.
Add all ingredients except pasta and salt to the slow cooker with the beans and chickpeas. Add enough water to comfortably cover. Cook all day on low, or else on high for a few hours, then on low until ready to eat. When beans are tender, add salt.
Add pasta about 20-30 minutes before you are ready to eat. Top with grated Parmesan at the table if desired.