Garden Minestrone

• 1 onion, minced
• 4 garlic cloves, minced
• 1 tablespoon extra-virgin olive oil, plus extra for serving
• 1 1/2 teaspoons minced fresh oregano (or 1/2 t. dried)
• 1/8 teaspoon red pepper flakes
• 6 cups low sodium chicken broth
• 1 (15 ounce) can tomato sauce
• 1 cup dried great northern beans (pre-soaked overnight, drained) or 1 cup cannellini beans (pre-soaked overnight, drained)
• 2 carrots, peeled and cut into 1/2 inch pieces
• 1 zucchini, quartered lengthwise and sliced 1/4 inch thick
• 8 ounces swiss chard, stemmed and leaves sliced 1/2 inch thick
• 1/2 cup small shell pasta (such as ditalini, tubettini, or mini elbows)
• 1/2 cup minced fresh basil
• salt
• pepper
• grated parmesan cheese, for serving

1. Microwave onion, garlic, oil, oregano, and red pepper flakes in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker.
2. Stir broth, tomato sauce, soaked beans, and carrots into slow cooker.
3. Cover and cook until beans are tender, 9-11 hours on LOW or 5-7 hours on HIGH.
4. Stir in zucchini, chard, and pasta; cover and cook on HIGH until vegetables and pasta are tender, 20-30 minutes.
5. Stir in basil; season with salt and pepper to taste; serve with Parmesan cheese and additional olive oil.

onion, garlic, extravirgin olive oil, fresh oregano, red pepper, chicken broth, tomato sauce, dried great northern beans, carrots, zucchini, swiss chard, shell pasta, fresh basil, salt, pepper, parmesan cheese

Taken from www.food.com/recipe/garden-minestrone-471091 (may not work)