adapted from this recipe  for picture directions, click here

1 cup celery, sliced
1 cup carrots, sliced
1 medium onion, chopped (about 1 cup)
4 cloves garlic, minced
1 can vegetable broth (about 1-3/4 cups)
2 cups tomato juice (you can also used watered down tomato sauce)
1-14.5 oz can diced or crushed tomatoes, undrained
1 tbsp basil
1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp pepper
1 cup rotini
1 cup mozzarella cheese

Place all ingredients except rotini into 3.5 quart slow cooker, stir with wooden spoon. 

Cook on low for 8 hours or until vegetables are tender.  Add rotini pasta, cook for 20-30
more minutes or until pasta is done. 

Top with 1/4 cup mozzarella cheese per 2 cup serving.