Debbie - I find that this soup is really better the next day (and even better still 2 days later). I posted this a while back for Seppo but it's my pleasure to repost it for you :)

Funny how those "turnips" are a healthy shade of green down south huh . My husband would never eat spinach (knowingly anyway) till the tortellini soup. We love it too and I'm making it sometime this week.

This minestrone soup is a great "catch-all, clean out the veggie crisper" sou - I use whatever I need to use up (this is just my guide-line recipe) - and sometimes throw in some red wine too if I have it on hand. This is also a good recipe to use up those little bits of frozen veggies lurking - just throw them in with the pasta at the end so the veggies dont get too overcooked.

Minestrone Soup

1 small onion, finely chopped
2 carrots, peeled and sliced
2 zucchini, sliced in quarters
1 can (14 oz) diced tomatoes w/roasted garlic
1 can (14 oz) diced tomatoes w/Italian herbs
1 can (15 oz) northern beans
1 can (15 oz) kidney beans
2 cans (14 oz each) broth (chicken, beef or veggie)
pinch crushed red pepper (optional)
chopped fresh basil & parsley to taste
1/2 cup uncooked small pasta

Combine all ingredients, except pasta in crockpot and cook on low 12 hours or high 6 to 8 hours (till vegetables are done). Turn heat to high, and add pasta to pot. Simmer, covered, about 15 - 20 minutes, or until pasta is done.

Note: I forgot to add potato to my soup but would add 1 large diced one at the beginning of cooking, and would throw in a handful of frozen or fresh, green beans and some fresh shredded spinach with the pasta.

Enjoy!