Classic Minestrone For The Slow Cooker

1. 1

   Combine broth, carrots, celery, cabbage, onion, diced fennel, zucchini, summer squash, kidney beans, tomatoes, basil, salt, pepper and garlic in a 6 quart slow cooker.

2. 2

   Cook minestrone on low-heat setting until vegetables are tender, about 6 hours.

3. 3

   Turn slow cooker to high-heat setting, and add the macaroni. Cover and cook until macaroni is tender, 15-20 minute.

4. 4

   To serve, stir parsley into soup; garnish each serving with Parmesan and basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.