Garden Minestrone

Total Time: 12 hrs Preparation Time: 1 hr Cook Time: 11 hrs

Ingredients

• Servings: 8
• 1 onion, minced
• 4 garlic cloves, minced
• 1 tablespoon extra-virgin olive oil, plus extra for serving
• 1 1/2 teaspoons minced fresh oregano (or 1/2 t. dried)
• 1/8 teaspoon red pepper flakes
• 6 cups low sodium chicken broth
• 1 (15 ounce) can tomato sauce
• 1 cup dried great northern beans (pre-soaked overnight, drained) or 1 cup cannellini beans (pre-soaked overnight, drained)
• 2 carrots, peeled and cut into 1/2 inch pieces
• 1 zucchini, quartered lengthwise and sliced 1/4 inch thick
• 8 ounces swiss chard, stemmed and leaves sliced 1/2 inch thick
• 1/2 cup small shell pasta (such as ditalini, tubettini, or mini elbows)
• 1/2 cup minced fresh basil
• salt
• pepper
• grated parmesan cheese, for serving

Recipe

• 1 microwave onion, garlic, oil, oregano, and red pepper flakes in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker.
• 2 stir broth, tomato sauce, soaked beans, and carrots into slow cooker.
• 3 cover and cook until beans are tender, 9-11 hours on low or 5-7 hours on high.
• 4 stir in zucchini, chard, and pasta; cover and cook on high until vegetables and pasta are tender, 20-30 minutes.
• 5 stir in basil; season with salt and pepper to taste; serve with parmesan cheese and additional olive oil.