All-day minestrone (slow cooker)

Ingredients

• •1 tbsp olive oil
• •1 medium yellow onion, minced
• •1 stalk celery, chopped
• •1 carrot, chopped
• •2 clove garlic, minced
• •4 oz green beans, ends trimmed and cut into 1-inch pieces
• •1 can chickpeas, drained and rinsed
• •1 14.5oz can diced tomatoes, left undrained
• •1 medium zucchini
• •6 cup vegetable stock
• •Salt and black pepper
• •1/2 cup dried ditalini
• •1/4 cup pesto

Steps

1. 1Pour the oil in the bottom of a 4-6 quart slow cooker. Add the onion, celery, carrot, and garlic, cover, and cook on High while you assemble the remaining ingredients.
2. 2After they've been prepped, add the green beans, chickpeas, tomatoes, zucchini, and stock to the slow cooker and season with salt and pepper. Cover and cook on Low for 7 to 8 hours.
3. 3If using raw ditalini, about an hour before you're ready to serve, add it to the slow cooker and cover.
4. 4Just before serving, stir in the pesto and already-cooked pasta, if using.