Minestrone Soup

With all this cold weather we have been loving this recipe!  Ryan has always liked a good minestrone soup and I have tried making them a few times but we were never super excited about them.  They almost tasted more from a can then homemade.  Anyway this one is full of yummy homemade flavor but is so easy to make!  I think the slow cooking is the trick. ;)  Or maybe I'm getting better at this recipe creation thing. ;)  Enjoy and stay warm!

Minestrone Soup

2 Tablespoons Olive Oil
2 small zucchini or summer squash, chopped
3 large carrots, sliced
2 stalks celery, sliced
1 medium onion, chopped
2 cans diced tomatoes or 1 quart bottled
1 can Kidney beans, drained
1 can Cannellini beans, drained
1 can cut green beans, drained
4 leaves kale, sliced into thin ribbons
6 cups water
2 Heaping Tablespoons Veggie Broth Powder
2 teaspoons Real Salt
pepper to taste
1 teaspoon Italian Seasoning
1/2 teaspoon Basil
2 bay leaves
4 cloves garlic, minced
dash of Cayenne
2 cups whole grain macaroni

In large (5 quart) crock pot place oil and cut veggies stir add tomatoes and beans.  Stir the water and both powder together add that and the rest of the seasonings to crock pot.  Turn crock pot on high and cook for 4-5 hours (longer if you like softer veggies).  Add macaroni about 10 to 20 minutes before time to eat soup otherwise they will be way overcooked.