Slow Cooker Vegetarian Minestrone

Rinse 150 g dried beans and soak overnight in cold water, or use quick-soak method (boil 2 min, rest 1 hour).

Finely mince 150 g onion, 2 g celery, and 2 g carrot. Cook in slow cooker on low for 5 min until translucent.

Add drained soaked beans, 1200 g vegetable broth, 120 g tomatoes, 150 g zucchini (diced), 3000 g garlic (minced), 5 g salt, 2 g oregano, and 4 g thyme.