Sally in Pa., my husband and I used to order minestrone soup in Olive Garden until I found this recipe.........it's a favorite of ours, especially in cold weather. Hope you find this recipe to your liking
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Shortcut Minestone

1 large onion, chopped
3 medium carrots, chopped
3 garlic cloves, minced
1 jar (28 oz.) spaghetti sauce
2 cans of beef broth
1 can (16 oz.) kidney beans, undrained
1 can (15 oz.) chick peas, drained and rinsed
1 can (15 oz.) cut green Italian beans, drained
2/3 cup uncooked small shell pasta
2 tsp. brown sugar
1/2 tsp. dried basil
1/2 tsp. dried oregano
4 bacon strips, cooked, crumbled to garnish
Grated Parmesan cheese to garnish

Saut?chopped onions and carrots in small amount of cooking oil for 3-4 minutes until tender. Add garlic and cook 2 minutes longer. Stir in spaghetti sauce, broth and kidney beans; bring to boil. Add pasta, brown sugar, basil and oregano. Cook uncovered 8-10 min. until pasta is tender, stirring occasionally. Add green beans, cook 5 min. longer or until heated through. Garnish with Parmesan Cheese and crumbled bacon. Yield 2 1/2 quarts.

I have adapted this successfully for the crockpot by putting it on LOW and cooking for several hrs. (4 hrs.) before adding pasta, green beans. Cook till pasta is tender. Works great! Also, if you have any leftovers, you're lucky, because the flavor enriches the second day. ENJOY!
Marvis in Texas

http://www.nancyskitchen.com