All-Day Minestrone


1 tablespoon olive oil

1 medium sized yellow onion, minced

1 celery rib, chopped

1 large carrot, chopped

2 garlic cloves, minced

120 grams green beans, ends trimmed and cut into 1-inch pieces

1 425 gram can chickpeas, drained and rinsed

One 425 g can diced tomatoes, left undrained

1 medium-sized zucchini or yellow summer squash, diced

6 cups vegetable stock

Salt and freshly ground black pepper

½ cup raw or 1 cup cooked ditalini or other small soup pasta

¼ cup pesto


  1. Pour the oil in the bottom of a 4 to 6 litre slow cooker. Add the onion, celery, carrot, and garlic, cover, and cook on High while you assemble the remaining ingredients.

  2. After 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. If using raw ditalini, about an hour before you're ready to serve, add it to the slow cooker and cover.

  4. Just before serving, stir in the peso and already-cook pasta, if using.