Crock Pot Vegetarian Minestrone Soup

• 6 cups vegetable broth
• 2 carrots, chopped
• 2 large onions, chopped
• 3 celery ribs, chopped
• 2 garlic cloves, minced
• 1 small zucchini, cubed
• 1 handful fresh kale, chopped
• 1/2 cup barley (dry)
• 1 (14 1/2 ounce) can chickpeas or (14 1/2 ounce) can white kidney beans, drained
• 1 tablespoon fresh parsley, minced
• 1/2 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 (28 ounce) can crushed Italian tomatoes
• 1 teaspoon salt
• 1/4 teaspoon pepper
• grated cheese (garnish)

1. Combine all ingredients except cheese in slow cooker.
2. Cover.
3. Cook on Low 6-8 hours or until vegetables are tender.
4. Serve topped with grated cheese.

vegetable broth, carrots, onions, celery, garlic, zucchini, fresh kale, barley, chickpeas, fresh parsley, thyme, oregano, italian tomatoes, salt, pepper, grated cheese

Taken from www.food.com/recipe/crock-pot-vegetarian-minestrone-soup-395313 (may not work)