2 1/2 cups water
1 10 3/4ounce canreduced-fat and reduced-sodium condensed cream of mushroom soup
1 14 1/2ounce canno-salt-added diced tomatoes, undrained
1 cup sliced celery (2 stalks)
1 cup sliced carrots (2 medium)
1 cup chopped onion (1 large)
1 1/2 teaspoons dried Italian seasoning, crushed
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces dried extra-wide noodles
1 16 ounce packageextra-firm tofu (fresh bean curd), drained, if necessary, and cubed*
1/2 cup shredded reduced-fat cheddar cheese (2 ounces)
1. In a 3 1/2- or 4-quart slow cooker whisk together the water and cream of mushroom soup. Stir in tomatoes, celery, carrots, onion, Italian seasoning, garlic, salt, and pepper.
2. Cover and cook on low-heat setting for 7 to 8 hours or high-heat setting for 3 1/2 to 4 hours.
3. If using low-heat setting, turn cooker to high-heat setting. Stir in uncooked noodles; cover and cook for 20 to 30 minutes more or until tender, stirring once halfway through cooking. Gently stir in tofu cubes. Sprinkle with cheese; cover and let stand until cheese is melted.