Crockpot Minestrone

• 2 carrots, diced
• 2 celery ribs, sliced
• 1 large onion, chopped
• 2 garlic cloves, minced
• 4 cups low sodium chicken broth
• 1 (28 ounce) can crushed tomatoes
• 12 teaspoon salt
• 14 teaspoon pepper
• 1 teaspoon italian seasoning
• 1 cup small shell pasta or 1 cup macaroni
• 1 cup shredded escarole or 1 cup kale or 1 cup napa cabbage
• 1 (15 1/2 ounce) can cannellini or 1 (15 1/2 ounce) can navy beans, drained
• grated parmesan cheese, for serving (optional)

1. Combine carrots, celery, onion and garlic in slow cooker.
2. Pour in broth and stir in tomatoes with their liquid, Italian seasoning, salt and pepper.
3. Cover and cook on low for 4 to 6 hours.
4. About 30 minutes before serving, stir in pasta, escarole/kale/cabbage and beans.
5. Cover, increase heat to high and cook until pasta is tender, about 30 minutes.
6. Season with salt and pepper.
7. Serve hot, topped with Parmesan, if desired.

carrots, celery, onion, garlic, chicken broth, tomatoes, salt, pepper, italian seasoning, shell pasta, kale, navy beans, parmesan cheese

Taken from www.food.com/recipe/crockpot-minestrone-515267 (may not work)