2 cups dried orzo pasta
½ pound silken tofu, drained from liquid
1 cup fat free ricotta cheese
1 cup canned garbanzo beans, drained
2 cups green beans, cut into 1 inch pieces
1 cup tomatoes, seeded and roughly chopped
1 cup mushrooms, sliced
¼ cup fresh parsley, finely chopped
2 teaspoons salt
½ teaspoon ground black pepper

Cook the pasta in boiling water until just barely soft and drain. Set aside.
In a large mixing bowl, mix the tofu with the ricotta until blended. Gently stir in the orzo, beans, tomatoes, mushrooms, parsley, and seasonings.
Place the mixture into the Crock Pot and cook on High for 3-3 ½ hours or on Low for 6-7 hours.