Slow Cooked Minestrone Soup

• 4 cups Reduced Sodium Chicken Broth Or Vegetable
• 2 cans (14 1/2 Oz. Size) Diced Tomatoes, No Salt Added
• 1 can (15 Oz. Size) Dark Red Kidney Beans, Drained, Rinsed
• 1 cup Carrots, Diced Into 1/4" Pieces
• 1 cup Celery, Diced Into 1/4" Pieces
• 1 cup Onion, Chopped Small
• 2 cloves Garlic, Sliced Thin
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Basil
• 1/2 teaspoons Ground Pepper
• 1 whole Medium Zucchini, Sliced
• Salt To Taste
• 1 cup Penne Pasta Or Shells (I Used TJ's High Fiber Penne Pasta)
• Parmesan Cheese, To Serve

1. In a crockpot, add the broth, diced tomatoes, kidney beans, carrots, celery, onion, garlic, oregano, basil and pepper. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
2. Thirty minutes before the soup is done, add the zucchini. Cover and cook 30 more minutes. Season with salt and black pepper.
3. Meanwhile, cook the pasta according to manufacturer's directions. I don't recommend putting the pasta in the soup because it falls apart if it is in the pot too long.
4. Spoon pasta into bowl and ladle soup over the pasta and if desired, sprinkle with Parmesan cheese.

chicken broth, tomatoes, kidney beans, carrots, celery, onion, garlic, oregano, basil, ground pepper, zucchini, salt, penne pasta, parmesan cheese

Taken from tastykitchen.com/recipes/soups/slow-cooked-minestrone-soup/ (may not work)