Classic Minestrone For The Slow Cooker - cooking recipe

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

Preparation

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.
Cook minestrone on low-heat setting until vegetables are tender, about 6 hours.
Turn slow cooker to high-heat setting, and add the macaroni. Cover and cook until macaroni is tender, 15-20 minute.
To serve, stir parsley into soup; garnish each serving with Parmesan and basil.