Slow Cooker Minestrone

For the soup:

1 1/2 cups medium dice yellow onion
1 cup medium dice carrots
1 cup medium dice celery
4 cloves garlic, thinly sliced
1 (28 oz.) can diced tomatoes
4 cups (1 box) vegetable broth
1 (approx. 4 inch) sprig fresh rosemary
2 dried bay leaves
1/4 pound Parmigiano-Reggiano rinds
salt and pepper
1 (15 oz.) can kidney beans, rinsed
1 (15 oz.) can white beans, rinsed
1 medium zucchini, diced
1 cup cut frozen green beans
1 cup small dry pasta, such as ditalini

Directions

Place onion, carrot, celery, garlic, canned tomatoes, broth, rosemary, bay leaves, and Parmigiano-Reggiano rinds in a crock pot on high heat and cook for 4 hours. Season to taste with salt and pepper. Add the beans, zucchini, green beans, and dry pasta and cook for approximately 30 minutes, or until pasta is al dente. Season again if necessary and serve with your favorite bread.