Minestrone.... Plus!

The ingredients for this recipe are all from the Food Bank, except for the McKay's non-chicken broth.  I added some items to the traditional Minestrone ingredients.

1 large onion, diced
2 Tablespoons olive oil
4 cloves garlic, minced
2 ribs celery, diced
1 large carrot, diced
4 potatoes, diced
1 medium zucchini, diced
2 cups wax beans, cut into 1" pieces
1 tsp oregano
1 tsp basil
1 tsp salt
1/2 tsp pepper
6 cups vegetable broth (I used McKay's non-chicken broth)
1 28 oz can diced tomatoes (I used the fire roasted ones that I got at the Food Bank)
1 14 oz can crushed tomatoes
1 15 oz can Cannellini beans, rinsed and drained
1/2 cup whole grain elbo pasta
2 Tablespoons fresh parsley (this is traditional but I didn't have any so I left it off)

1. In a large soup pot over medium heat, cook and stir onion in hot oil 4 minutes or until transluscent.  Add garlic; cook for 30 seconds.   Add celery, carrots and potatoes.  Cook and stir 5 minutes, until vegetables begin to soften.  Add zucchini and wax beans, oreghano, basil, salt and pepper.    Cook for 2 minutes, stirring frequently.
2. Add the broth and the diced and crushed tomatoes.  Bring to boiling.
3. Reduce heat to medium low.  Simmer uncovered for 10 minutes.  Add the beans and pasta.  Cook for 10-15 minutes more , or until pasta is slightly soft.
4. Put into a crockpot on high (for about an hour) or on low (for abotu 2 hours).
5. Makes 6 servings