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. Cook minestrone on low-heat setting until vegetables are tender, about 6 hours. 3. Turn slow cooker to high-heat setting, and add the macaroni. Cover and cook until macaroni is tender, 15-20 minute. 4. To serve, stir parsley into soup; garnish each serving with Parmesan and basil. ---------------------------------------------------------------------------
Nutrition
Ingredients
