Crockpot Minestrone Soup

1 ½ C sliced carrots 

1 ½ C sliced celery 

1 can garbanzo beans, rinsed and drained 

1 can kidney beans, rinsed and drained 

1 28 oz can diced or crushed tomatoes 

5 C chicken broth 

1-2 tsp minced garlic 

1 T dried onion flakes 

1 tsp Italian seasoning 

1 tsp dried oregano 

½ tsp dried basil 

Fresh cracked black pepper 

Red pepper flakes (optional) 

Salt to taste (I usually don’t add any) 

  

Cook for 6 to 8 hours on low.   

Add two sliced zucchini the last 45 mins of cooking. 

Serve over cooked pasta with shredded parmesan if desired. 

(Keeping the noodles separate, so they don’t suck up all the broth!) 

  

You can’t really overcook this!  You can let it go all day and just throw the zucchini in the last little while before you are ready to eat.