Garden Minestrone - cooking recipe

Ingredients

1 onion, minced
4 garlic cloves, minced
1 tablespoon extra-virgin olive oil, plus extra for serving
1 1/2 teaspoons minced fresh oregano (or 1/2 t. dried)
1/8 teaspoon red pepper flakes
6 cups low sodium chicken broth
1 (15 ounce) can tomato sauce
1 cup dried great northern beans (pre-soaked overnight, drained) or 1 cup cannellini beans (pre-soaked overnight, drained)
2 carrots, peeled and cut into 1/2 inch pieces
1 zucchini, quartered lengthwise and sliced 1/4 inch thick
8 ounces swiss chard, stemmed and leaves sliced 1/2 inch thick
1/2 cup small shell pasta (such as ditalini, tubettini, or mini elbows)
1/2 cup minced fresh basil
salt
pepper
grated parmesan cheese, for serving

Preparation

Microwave onion, garlic, oil, oregano, and red pepper flakes in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker.
Stir broth, tomato sauce, soaked beans, and carrots into slow cooker.
Cover and cook until beans are tender, 9-11 hours on LOW or 5-7 hours on HIGH.
Stir in zucchini, chard, and pasta; cover and cook on HIGH until vegetables and pasta are tender, 20-30 minutes.
Stir in basil; season with salt and pepper to taste; serve with Parmesan cheese and additional olive oil.