Speaking of my Minestrone

<p>Here's my recipe.  Beware, it fills a 7 quart crock pot to the brim...I froze the leftovers.  We're still eating it a week and a half later.</p>
<p> </p>
<div class="FrmPstMessage" id="user_ctl00_ctl00_ctl00_ctl00_PageContent_CommunityContent_GroupsContent_GroupContent_Viewer_ctl06_Content">
<p>Here's the ingredients.  Not too much chopping.  Everything (except for the pasta) cooked in a crock pot on low for 8 hours.</p>
<p> </p>
<p>4 - 14.5 oz cans low sodium vegetable broth</p>
<p>1 - 28 oz can diced tomatoes (no salt added if possible)</p>
<p>1 - 28 oz can crushed tomatoes (no salt added if possible)</p>
<p>1 - 14.5 oz can kidney beans with liquid (no salt added if possible)</p>
<p>1 - 14.5 oz can cannellini beans with liquid (or Navy or Great Northern beans, no salt added if possible)</p>
<p>1 - lb package frozen Italian style green beans (the flat wide ones)</p>
<p>2 - celery stalks chopped</p>
<p>2 - carrots chopped</p>
<p>1 - onion chopped</p>
<p>1 - potato cubed (your choice on if you want to peel it or not)</p>
<p>2 - cups sliced cabbage (I used cole slaw mix...I was too lazy to chop)</p>
<p>1 - cup zucchini cubed</p>
<p>3 - cloves crushed garlic</p>
<p>1 1/2 tsp each - oregano, thyme, basil</p>
<p>Salt and pepper</p>
<p> </p>
<p>A bunch of - cooked pasta, you're choice.  I used mini-penne.  Don't put this in until 30 minutes before serving.</p>
<p> </p>
</div>