Filled with beans, pasta and veggies this minestrone soup is great for lunch or dinner any day of the week! Sprinkle a little freshly grated Parmesan cheese on top of each serving and enjoy!
Heat a large skillet on the stove-top until hot. Add the vegetable oil and butter and saute the carrots, celery and onion until tender. Add the garlic and cook for 1 or 2 additional minutes.
Add vegetables to a 6 quart or larger slow cooker.
Add broth, tomato sauce, beans, tomatoes, cabbage, Italian seasoning, parsley and pepper to the slow cooker and stir to combine.
Cover and cook on HIGH for 4 hours or on LOW for 8 hours.
Cook pasta according to directions on package, drain and add to slow cooker right before serving.
Notes
In order to prevent mushy pasta it is cooked on the stove-top in boiling water and added to the soup right before serving. When you cook the pasta cook it only until it is al dente.