When coming up with the name of this soup/stew I thought why not Tuscan style? Tuscan food uses more beans, can be slow cooked, and sounds darn fancy. They use easy to come about sauces, not overly adorned and dressed up fancy sauces (not that there is anything wrong with that mind you) So here you have it, a slow cooked Tuscan style soup, which is vegetarian in nature (vegan too if you omit the cheese) but can definitely be beefed up with some chunks of beef, chicken, or fish. Go forth my lovelies, and make some international soup henceforth.
16 oz overnight soaked cannellini beans (or you can just buy two/three cans, rinse and drain)
3 carrots chopped rustically (rough chop)
1 big can (14 oz) of crushed tomatoes (keep the juice)
1 large zucchini, chopped
1 1/2 cups uncooked small pasta shells
1/4 pound fresh green beans chopped or two cans drained green beans
1/2 T kosher salt
1 tsp black pepper
3-4 cups water
grated parm for topping
In slow cooker combine all ingredients and up to 4 cups of water (depending on how thick you want it) and let cook on low 8-10 hours. Sprinkle with cheese, serve with crusty bread or a salad, and remember the good times.