Marcella’s Minestrone

1 Tbsp. olive oil
1 small onion, chopped
2 carrots, cut into large dice
2 stalks celery, cut into large dice
2 medium potatoes, cut into large dice (you don’t have to peel Yukon Gold)
1/4 lb. green beans, cut into 1″ lengths
1 lb. zucchini, cut into large dice (about 2 or 3)
3 cups Savoy or regular cabbage, shredded (about 1/2 small head)
6 cups low-sodium chicken or beef broth
1 15-oz. can diced Italian tomatoes
1 15-oz. can cannellini beans, rinsed and drained
Salt and pepper
Fresh basil, cut into julienne strips
Freshly grated Parmesan cheese

Heat oil on high in a slow cooker and sauté onion until translucent. Add remaining ingredients except beans, cover and cook on high for 3 hours. Add cannellini beans and salt and pepper to taste. Stir in fresh basil and serve with grated Parmesan cheese.