Categories: Italian, Main Dish, Slow Cooker, Soup

Ingredients

• 1 onion , minced
• 4 garlic cloves , minced
• 1 tablespoon extra-virgin olive oil , plus extra for serving
• 1 1/2 teaspoons minced fresh oregano (or 1/2 t. dried)
• 1/8 teaspoon red pepper flakes
• 6 cups low sodium chicken broth
• 1 (15 ounce) can tomato sauce
• 1 cup dried great northern beans (pre-soaked overnight, drained) or 1 cup cannellini beans (pre-soaked overnight, drained)
• 2 carrots , peeled and cut into 1/2 inch pieces
• 1 zucchini , quartered lengthwise and sliced 1/4 inch thick
• 8 ounces swiss chard , stemmed and leaves sliced 1/2 inch thick
• 1/2 cup small shell pasta (such as ditalini, tubettini, or mini elbows)
• 1/2 cup minced fresh basil
• salt
• pepper
• grated parmesan cheese , for serving

Directions

1. Microwave onion, garlic, oil, oregano, and red pepper flakes in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker.

2. Stir broth, tomato sauce, soaked beans, and carrots into slow cooker.

3. Cover and cook until beans are tender, 9-11 hours on LOW or 5-7 hours on HIGH.

4. Stir in zucchini, chard, and pasta; cover and cook on HIGH until vegetables and pasta are tender, 20-30 minutes.

5. Stir in basil; season with salt and pepper to taste; serve with Parmesan cheese and additional olive oil.

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