Classic Minestrone

• 2 carrots, diced
• 2 celery ribs, diced
• 1 large onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken broth (low sodium if you want healthy)
• 1 (28 ounce) cancrushed tomatoes with liquid
• salt and pepper
• 1 teaspoon italian seasoning
• 1 cup small shell pasta or 1 cup macaroni
• 1 cup shredded escarole or 1 cup kale
• 1 (15 1/2 ounce) can cannellini or 1 (15 1/2 ounce) can navy beans, drained
• grated parmesan cheese, for serving

1. Combine the carrots, celery, onion, and garlic in slow cooker (Sometimes I use a mix vegetable bag for variety and add a few extra vegetables).
2. Add the broth, then the tomatoes (with liquid!
3. ).
4. Add 1/2 tsp salt, 1/4 teaspoons pepper and your Italian seasoning.
5. Cover and cook on LOW for 4-6 hours.
6. 30 minutes before you are going to serve the soup, stir in your pasta (uncooked), kale, and beans.
7. Cover it back up and turn the heat up to high for about 30 minutes or your pasta is tender.
8. Serve hot and enjoy!

carrots, celery, onion, garlic, chicken broth, tomatoes, salt, italian seasoning, shell pasta, kale, navy beans, parmesan cheese

Taken from www.food.com/recipe/classic-minestrone-469254 (may not work)