Minestrone Soup for Crock Pot

2 (15 1/2 ounce) cans red kidney beans, rinsed and drained
6 cups chicken broth or beef broth
28 ounces diced tomatoes
2 cups sliced carrots
1/2 lb fresh green beans, cut into 1 inch pieces
3 large celery ribs, sliced
1 large chopped onion
3/4 lb red potatoes, scrubbed and cut into 1/2 inch cubes
1 tablespoon dried basil
2 teaspoons dried Italian seasoning
2 garlic cloves, pressed through a garlic press
1/4 cup chopped fresh basil
1 tablespoon extra-virgin olive oil
salt and pepper
grate parmesan cheese

*  In a 6 quart slow cooker, mix together the chicken or beef broth, tomatoes, carrots, green beans, celery, onion, potatoes, dried basil, Italian seasoning, garlic, salt and pepper

*  Cover and cook on Low for 6 to 8 hours, or until the poatoes are tender

*  Stir in fresh basil and olive oil

Makes 4 pint size freezer containers & 1 medium container for the fridge
15.5 ounce servings