Minestrone With Basil Pesto

• 3 quarts chicken broth
• 2 (15 ounce) cans cannellini beans, rinsed and drained
• 34 cup chopped leek
• 34 cup chopped carrot
• 34 cup chopped celery
• 34 cup chopped yellow bell pepper
• 2 minced garlic cloves
• 1 lb summer squash, cubed
• 1 cup frozen peas, thawed
• 2 cups cooked elbow macaroni
• basil pesto
• salt and pepper
• shredded parmesan cheese, as garnish

1. Combine all ingredients except summer squash, peas, macaroni, basil pesto, salt, pepper and cheese in slow cooker.
2. Cover and cook on high 4-5 hours, adding summer squash during last hour and peas, macaroni, and basil pesto during last 20 minutes.
3. Season to taste with salt and pepper.
4. Serve topped with Parmesan cheese.

chicken broth, cannellini beans, leek, carrot, celery, yellow bell pepper, garlic, summer, frozen peas, macaroni, basil pesto, salt, parmesan cheese

Taken from www.food.com/recipe/minestrone-with-basil-pesto-492983 (may not work)