Slow Cooker Summer Minestrone

• 1 1/2 cups dried cannellini beans, soaked overnight and drained
• 2 quarts water
• One 1/2-inch-thick slice of pancetta
• 1 pound green cabbage, coarsely chopped (6 cups)
• 4 medium carrots, cut into 1/2-inch dice
• 3 large celery ribs, cut into 1/2-inch dice
• 1 large red onion, coarsely chopped
• 6 garlic cloves, coarsely chopped
• 2 bay leaves
• 3 medium zucchini, cut into 1-inch pieces
• 1/2 pound green beans, cut into 1-inch lengths
• 2 large plum tomatoes, coarsely chopped
• 1/4 cup tomato paste
• 1 cup chopped basil
• 1/2 cup chopped parsley
• Salt and freshly ground black pepper
• Warm cooked small pasta, such as elbows or shells
• Freshly grated pecorino romano cheese and extra-virgin olive oil, for serving

1. In a large slow cooker, combine the beans and water, cover and cook on high for 3 hours.
2. Add the pancetta, cabbage, carrots, celery, onion, garlic and bay leaves and cook for 6 hours.
3. Discard the bay leaves.
4. Chop the pancetta and return it to the soup.
5. Add the zucchini, green beans, tomatoes and tomato paste and cook on low for 2 hours.
6. Stir in the basil and parsley and season the minestrone with salt and pepper.
7. Spoon the cooked pasta into 8 bowls and ladle the soup on top.
8. Pass grated cheese and olive oil at the table.

cannellini beans, water, pancetta, green cabbage, carrots, celery, red onion, garlic, bay leaves, zucchini, green beans, tomatoes, tomato paste, basil, parsley, salt, pasta, freshly grated pecorino romano cheese

Taken from www.foodandwine.com/recipes/slow-cooker-summer-minestrone (may not work)