PREP: 20 minutes COOK: 7 to 8 hours (low) or 31⁄2 to 4 hours (high) MAKES 8 servings
2 14.5-ounce cans no-salt-added diced tomatoes, undrained
1 10.75-ounce can reduced-fat and reduced-sodium condensed cream of mushroom soup
2 cups sliced carrots (4 medium)
11⁄2 cups sliced celery (3 stalks)
11⁄2 cups chopped onions (3 medium)
4 cloves garlic, minced
2 teaspoons dried Italian seasoning, crushed
1⁄2 teaspoon salt
1⁄4 teaspoon ground black pepper
8 ounces dried multigrain spaghetti, broken
1 16- to 18-ounce package extra-firm tub-style tofu (fresh bean curd), drained and cubed
1⁄2 cup shredded reduced-fat cheddar cheese (2 ounces)
1 In a 31⁄2 – or 4-quart slow cooker combine undrained tomatoes and soup. Stir in carrots, celery, onions, garlic, Italian seasoning, salt, and pepper.
2 Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 31⁄2 to 4 hours.
3 Before serving cook spaghetti according to package directions; drain. Gently stir tofu into cooked spaghetti. Serve tomato mixture over hot cooked spaghetti mixture. Sprinkle with cheese.
PER SERVING: 212 cal., 4 g total fat (1 g sat. fat), 5 mg chol., 464 mg sodium, 32 g carb., 5 g fiber, 13 g pro.
