Slow-Cooker Minestrone | America's Test Kitchen

Ingredients

• 1 cup dried medium-sized white beans (see note), rinsed and picked over
• 6 tablespoons extra virgin olive oil
• 2 onions, chopped fine
• 4 carrots, peeled and cut into 1/2-inch pieces
• 8 garlic cloves, minced
• 1 (28-ounce) can whole peeled tomatoes, roughly crushed by hand
• 8 cups low-sodium chicken broth
• 3 cups water
• 2 cups loosely packed basil leaves, chopped
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 2 medium zucchini, quartered lengthwise, seeded, and sliced 1/4 inch thick
• 1 bunch Swiss chard, stemmed, leaves chopped
• 1/2 cup pasta, small soup