32 ounces chicken broth [you can substitute vegetable broth]
1 tablespoon dried Italian seasoning
1 bay leaf
1 small zucchini, chopped
1- 15 ounce can green beans, drained
1- 15 ounce can great northern beans, drained and rinsed
½ cup ditalini pasta
¼ cup fresh basil, chopped
Parmesan cheese, grated for serving
Instructions
Place garlic, carrots, celery, onion, tomatoes, tomato sauce, broth and seasonings into your slow cooker. Cover and cook on low for 6-8 hours or high 3-4 hours.
After cooking time is up, add zucchini, beans, pasta and basil to insert. Cover and cook on high until pasta is tender, about 20-30 minutes. Add more chicken broth if soup is too thick.
Serve with Parmesan cheese.
Recipe by Mom to Mom Nutrition at https://momtomomnutrition.com/food-and-recipes/slow-cooker-minestrone-soup/