Vegetable Minestrone

4 cups vegetable or chicken broth

4 cups tomato juice

1 Tbsp basil

1 tsp salt

1/2 tsp oregano

1/4 tsp pepper

2 carrots, sliced (1 cup)

2 celery stalks, chopped (1 cup)

1 onion, chopped (1/2 cup)

1 cup sliced fresh mushrooms (3 oz)

2 garlic cloves, finely chopped

1 can (28 oz) diced tomatoes, undrained

1 1/2 cups uncooked rotini pasta (4 1/2 oz)

Shredded parmesan cheese

Mix all ingredients except pasta and cheese in 4-5 quart slow cooker.  Cover and cook on low heat setting 7-8 hours or until vegetables are tender.  Stir in pasta.  Cover and cook on high heat setting 15-20 minutes or until pasta is tender.  Sprinkle each serving with cheese.