Classic Minestrone for the Slow Cooker

• chicken broth↗2 quarts
• carrot, diced↗1 cup
• celery, sliced↗1 cup
• green cabbage, shredded↗1 cup
• onion, diced↗1⁄2 cup
• fennel, diced↗1⁄2 cup
• zucchini, cut into 1/2-inch slices1
• yellow squash, cut into 1/2 ' slices↗1
• red kidney beans↗1 can

  drained

• crushed tomatoes↗1 can
• dried basil↗2 teaspoons
• kosher salt↗2 teaspoons
• black pepper↗2 teaspoons
• garlic, minced↗1 teaspoon
• dry elbow macaroni↗3⁄4 cup
• cup fresh parsley, chopped↗1⁄4
• cup parmesan cheese, shredded↗1⁄2
• cup fresh basil, chopped↗1⁄4

Step-by-step instructions

1. 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. 2

   Cook minestrone on low-heat setting until vegetables are tender, about 6 hours.

3. 3

   Turn slow cooker to high-heat setting, and add the macaroni. Cover and cook until macaroni is tender, 15-20 minute.

4. 4

   To serve, stir parsley into soup; garnish each serving with Parmesan and basil.