adapted from Cook’s Country TV show
1 cup dried medium size white beans (great Northern) rinsed and picked over (if using canned add near end)
6 Tbl. olive oil
2 onions chopped fine
4 carrots peeled cut into 1/2 inch peices
8 garlic cloves minced
1 (28 oz) can whole tomatoes crushed by hand
8 cups chicken broth
3 cups water
2 cups fresh basil leaves chopped
1 tsp dried oregano
1/4 tsp red pepper flakes
2 medium zucchini quartered, seeded and sliced in 1/4″ slices
8 oz Swiss chard trimmed and chopped
1/2 cup small dried pasta
salt and pepper
1. cover beans with 1″ of water and boil over high heat. Reduce heat and simmer covered until just beginning to soften, about 20 minutes, Drain and put in slow cooker.
2. Heat 3 Tbl. oil in dutch oven over medium heat. Add onions and carrots and cook until softened about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes and juice cook until pan nearly dry. Stir in broth, water, 1/2 cup basil, oregano, and pepper flakes and bring to a boil. Transfer to slow cooker and cover. Cook until beans are tender about 6-7 hours on low or 5-6 hours on high.
3. Stir in zucchini, Swiss chard, and pasta and cook on high covered until pasta is done (20-30 minutes)
Stir in remaining basil and oil. Season with salt and pepper and serve.