Slow Cooked Minestrone Soup

In a crockpot, add the broth, diced tomatoes, kidney beans, carrots, celery, onion, garlic, oregano, basil and pepper. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Thirty minutes before the soup is done, add the zucchini. Cover and cook 30 more minutes. Season with salt and black pepper.

Meanwhile, cook the pasta according to manufacturer’s directions. I don’t recommend putting the pasta in the soup because it falls apart if it is in the pot too long.

Spoon pasta into bowl and ladle soup over the pasta and if desired, sprinkle with Parmesan cheese.