Classic Minestrone For The Slow Cooker

• 2 quarts chicken broth
• 1 cup carrot, diced
• 1 cup celery, sliced
• 1 cup green cabbage, shredded
• 1/2 cup onion, diced
• 1/2 cup fennel, diced
• 1 zucchini, cut into 1/2-inch slices
• 1 yellow squash, cut into 1/2 ' slices
• 1 (14 ounce) can red kidney beans, drained
• 1 (14 ounce) can crushed tomatoes
• 2 teaspoons dried basil
• 2 teaspoons kosher salt
• 2 teaspoons black pepper
• 1 teaspoon garlic, minced
• 3/4 cup dry elbow macaroni
• 1/4 cup fresh parsley, chopped
• 1/2 cup parmesan cheese, shredded
• 1/4 cup fresh basil, chopped

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. Cook minestrone on low-heat setting until vegetables are tender, about 6 hours.
3. Turn slow cooker to high-heat setting, and add the macaroni. Cover and cook until macaroni is tender, 15-20 minute.
4. To serve, stir parsley into soup; garnish each serving with Parmesan and basil.

chicken broth, carrot, celery, green cabbage, onion, fennel, zucchini, yellow squash, red kidney beans, tomatoes, basil, kosher salt, black pepper, garlic, macaroni, fresh parsley, parmesan cheese, fresh basil

Taken from www.food.com/recipe/classic-minestrone-for-the-slow-cooker-496387 (may not work)