Nutritional data: Calories per serving: 168, Calories from Fat: 16, Total Fat: 1.8g, 3% Daily Value Cholesterol: 0mg, Sodium: 558mg, Total Carbohydrates: 30.5g, Dietary Fiber: 5.2g, Protein: 9.3g Vitamin A 128%, Vitamin C 69%, Calcium 7%, Iron 12%

4 cups vegetable broth
4 cups diced tomatoes
1 tbsp chopped fresh basil
1/2 tsp oregano
3 carrots, chopped
3 stalks celery, chopped
1/2 onion, chopped
2 zucchini, chopped
2 yellow crookneck squash, chopped
1 cup green beans, chopped
3 cloves garlic, minced
2 bay leaves
salt and pepper to taste
1 1/2 cups macaroni pasta

4 cup s vegetable broth 4 cup s diced tomatoes 1 tbsp chopped fresh basil 1/2 tsp oregano 3 carrots, chopped 3 stalks celery, chopped 1/2 onion, chopped 2 zucchini, chopped 2 yellow crookneck squash, chopped 1 cup green beans, chopped 3 cloves garlic, minced 2 bay leaves 1 1/2 cups macaroni pasta

Combine all ingredients except pasta in a crock pot. Cook on low for 6-8 hours.
Add the pasta and cook on high for 20-30 minutes, or until pasta is done cooking. Remove bay leaves before serving.

Makes 6 servings of minestrone soup.