All Day Minestrone

Dust off the crock pot!

1 Tbs olive oil
1 med yellow onion, minced
1 celery rib, chopped
1 large carrot, chopped
2 garlic cloves, minced
4 oz green beans, ends trimmed and cut into 1" pieces
1 x 15.5 oz chickpeas, drained and rinsed
1 x 14.5 oz can diced tomatoes, left undrained
1 med zucchini or yellow summer squash
6 c vegetable stock
salt and freshly ground pepper
1/2 c raw ditalini or other small soup pasta or 1 c cooked pasta
1/4 c pesto

Pour the oil in the bottom of a 4 or 6 qt slow cooker. Add the onion, celery, carrot, and garlic; cover and cook on high while you assemble the remaining ingredients.

After you've prepped, add the green beans, chickpeas, tomatoes, zucchini, and stock to cooker and season with salt and pepper. Cover and cook on low for 7 to 8 hrs.

If using raw ditalini, about 1 hour before you are ready to serve, add it to the slow cooker and cover.
Just before serving stir in the pesto (and already cooked pasta if using)