Classic Minestrone for the Slow Cooker

Just a yummy soup that is super easy to prepare, since it is made in the crock pot. A Cuisine at Home recipe.

• Ready In: 6 hrs 45 mins
• Serves: 10

Ingredients

• 2  quarts chicken broth
• 1  cup carrot, diced
• 1  cup celery, sliced
• 1  cup green cabbage, shredded
• 1⁄2 cup onion, diced
• 1⁄2 cup fennel, diced
• 1  zucchini, cut into 1/2-inch slices
• 1  yellow squash, cut into 1/2 ' slices
• 1 (14 ounce) can red kidney beans, drained
• 1 (14 ounce) can crushed tomatoes
• 2  teaspoons dried basil
• 2  teaspoons kosher salt
• 2  teaspoons black pepper
• 1  teaspoon garlic, minced
• 3⁄4 cup  dry elbow macaroni
• 1⁄4 cup fresh parsley, chopped
• 1⁄2 cup parmesan cheese, shredded
• 1⁄4 cup fresh basil, chopped

Directions

1. Combine broth, carrots, celery, cabbage, onion, diced fennel, zucchini, summer squash, kidney beans, tomatoes, basil, salt, pepper and garlic in a 6 quart slow cooker.
2. Cook minestrone on low-heat setting until vegetables are tender, about 6 hours.
3. Turn slow cooker to high-heat setting, and add the macaroni. Cover and cook until macaroni is tender, 15-20 minute.
4. To serve, stir parsley into soup; garnish each serving with Parmesan and basil.