Prep Time::25 mins
Cook Time:: 7 hrs
Total Time:: 7 hrs 25 mins
Servings::6
Yield::6 servings
Ingredients
1 tablespoon olive oil
1 medium zucchini, diced
1 medium onion, minced
1 large carrot, chopped
1 stalk celery, chopped
2 cloves garlic, minced
salt and ground black pepper to taste
6 cups vegetable stock
1 (15.5 ounce) can chickpeas, rinsed and drained
1 (14.5 ounce) can undrained diced tomatoes
¼ pound fresh green beans, trimmed
½ cup uncooked ditalini pasta
¼ cup pesto
Directions
Heat oil in the bottom of a 4- or 6-quart slow cooker on High. Add zucchini, onion, carrot, celery, garlic, salt, and pepper; stir to combine.
Pour in vegetable stock, chickpeas, undrained tomatoes, and green beans. Cover and cook on Low for 6 to 7 hours.
Add ditalini and cook for 1 more hour. Stir in pesto and serve.
Cook's Notes:
Yellow squash can be used in place of zucchini.
You can use any small pasta in place of ditalini. If using cooked pasta, add 1 cup when you add the pesto.