Slow Cooker Vegetable Minestrone

I'm making more soups because my toddler enjoys them and I picked this one because it full of vegetable-goodness. This recipe comes from eatbetteramerica.com .

Ingredients:

• 4 cups vegetable broth or 1 carton (32 oz) Progresso® chicken broth
• 4 cups tomato juice
• 1 tablespoon dried basil leaves
• 1 teaspoon salt
• 1/2 teaspoon dried oregano leaves
• 1/4 teaspoon pepper
• 2 medium carrots, sliced (1 cup)
• 2 medium celery stalks, chopped (1 cup)
• 1 medium 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, if desired

Preparations:

1. In 4- to 5-quart slow cooker, mix all ingredients except pasta and cheese.
2. Cover; cook on Low heat setting 7 to 8 hours or until vegetables are tender.  
3. Stir in pasta. Cover; cook on High heat setting 15 to 20 minutes or until pasta is tender. Sprinkle each serving with cheese.