Slow-Cooker Pasta e Fagioli

Instructions

1. Place the beans, tomatoes, sausage, carrots, celery, onion, garlic and Italian seasoning into a greased 6-quart slow cooker. Add reserved parmesan rind. Pour in chicken broth; stir to combine.
2. Cover and cook on low for 8-10 hours (or on high for 4-5 hours) or until carrots are tender. Stir in pasta. Cover and cook on high 20-30 minutes longer or until pasta is al dente.
3. Reduce heat to low or set on warm. Gradually stir in grated parmesan until melted. Turn slow cooker off. Season with salt and pepper to taste. Serve with additional parmesan.