Classic Minestrone For The Slow Cooker

Total Time: 6 hrs 45 mins Preparation Time: 15 mins Cook Time: 6 hrs 30 mins

Ingredients

• Servings: 10
• 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

Recipe

• 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.