Minestrone Soup(Yield: 6 Servings)

• 3 Tbsp. olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 Tbsp. dried Italian seasoning
• 1 (14.5 oz.) can basil, oregano and garlic-flavored diced tomatoes
• 1 c. finely diced carrots
• 1 c. finely diced celery
• 1 c. finely diced zucchini
• 1 c. string beans, cut into 1/2-inch pieces
• 2 c. shredded cabbage
• 1 c. peeled and finely diced potatoes
• 1 Tbsp. salt
• 1/2 tsp. freshly ground black pepper
• 8 c. water
• 1 (19 oz.) can red kidney beans, drained and rinsed under cold water
• 1 1/2 c. ditalini (small, tube-shaped pasta)
• 1/3 c. freshly grated Parmesan or Pecorino Romano cheese

1. Spray a 6-quart slow cooker with vegetable oil cooking spray. Heat the olive oil in a large nonstick skillet over medium heat. Add the onion and garlic and cook until soft, about 7 to 8 minutes. Add the Italian seasoning, tomatoes, carrots, celery and zucchini and cook for 5 minutes. Place the cooked vegetable mixture in the slow cooker. Add the string beans, cabbage, potatoes, salt, pepper and water. Stir to combine. Cover and cook on low for 8 hours. Add the kidney beans and pasta 20 minutes before serving. Cook until the pasta is tender. Stir in the cheese and serve immediately.

olive oil, onion, garlic, italian seasoning, basil, carrots, celery, zucchini, string beans, cabbage, potatoes, salt, freshly ground black pepper, water, red kidney beans, ditalini, romano cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=5861 (may not work)