Slow Cooker Pasta E Fagioli

• 1 onion small, small dice
• 2 celery stalks small dice
• 2 carrots peeled and small dice
• 28 ounces diced tomato
• 3 garlic cloves sliced
• 10 cups vegetable broth
• 2 cans cannellini beans rinsed and drained
• 3 tablespoons tomato paste
• 1 bay leaf
• 2 teaspoons dried oregano
• salt
• pepper
• small pasta
• elbows

1. Start by prepping all your veggies and getting everything diced.
2. Place everything into the slow cooker, set to low for 6 hours. For the last hour/ hour and a half I switch it to high to finish off. By the end of the 6 hours the color will have deepened and the veggies will be perfectly tender.
3. I add the cooked pasta to the individual bowls then pour the soup over top. If you add the pasta directly to the pot it will turn to mush.

onion, celery, carrots, tomato, garlic, vegetable broth, cannellini beans, tomato paste, bay leaf, oregano, salt, pepper, pasta, elbows

Taken from www.yummly.com/recipe/Slow-Cooker-Pasta-e-Fagioli-1674340 (may not work)