Crock Pot Minestrone Soup

With the abundance of fresh tomatoes, zucchini, and basil we have been enjoying this summer (thanks to my super gardener father), this recipe was a no brainer. Made with ease in your slow cooker, this nutrition packed one pot meal is sure to please. My kids all had seconds and my son even listed minestrone soup as his favorite food on the poster he made for his first day of school.

Ingredients:

• 32 oz vegetable broth
• 16 oz dried mixed beans
• 6 carrots (peeled and diced small)
• 1 onion (diced small)
• 2 cloves garlic (I just drop the whole cloves in without mincing)
• 1 Tbsp Italian seasoning
• 2 medium zucchini
• 4 tomatoes (diced)
• salt and pepper to taste
• 1 cup uncooked ditalini noodles
• parmesan cheese
• fresh basil

Directions:

• Place the first six ingredients into a 6 quart slow cooker, filling it up to the top with water. Cook on high 6 hours or low for 10 hours. I like to do this part overnight.
• In the morning, add diced zucchini (no need to peel), diced tomatoes, ditalini noodles, and salt and pepper to taste. The noodles and vegetables will require one hour more on high to cook.
• Ladle into bowls and serve with a sprinkling of parmesan and fresh basil.