Throw all the ingredients into your crockpot and forget about it till later, this minestrone is the easiest soup you'll ever make.
2 (14 oz) cans Diced Tomatoes (do not drain)
1 (14 oz) can Tomato Sauce
1 (15 oz) can Red Kidney Beans (or 3/4 cup dry; pre-soaked)
1 (15 oz) can Great Northern Beans (or 3/4 cup dry; pre-soaked)
2 Carrots (diced)
2 Celery Stalks (diced)
2 tablespoons Pesto
4 cups Vegetable Stock
2 cups Water (don't skip this, you'll need it for the pasta later)
1 teaspoon Dried Oregano
1/2 teaspoon Dried Rosemary
2 Bay Leaves
1 medium Zucchini
1 1/2 cups Ditalini Pasta
Add Diced Tomatoes, Tomato Sauce, Beans, Carrots, Celery, Onion, Garlic, Pesto, Vegetable Stock, Water, and Herbs to the crockpot.
Cook on low for 6-8 hours, or high for 3-5 hours.
About 45-60 minutes before you are ready to eat, add the diced Zucchini.
About 10-15 minutes before you are ready to eat, add the Pasta.
Once the Pasta is fully cooked, serve immediately.
Top with Parmesan or other cheese if desired.
It looks overcooked, but it tasted WONDERFUL!