Slow Cooker Minestrone Soup

2 cans vegetable broth
2 cans Italian-Style diced tomatoes, undrained
1 can dark red kidney beans
1 medium sized yellow squash, quartered and diced
1 medium sized zucchini, quartered and diced
1/3 lb fresh green beans, trimmed and cut
1 teaspoon onion powder
1 cup uncooked small pasta shells, like small seashells
salt and pepper to taste

1. Pour broth, tomatoes, kidney beans, squashes, and green beans into the crock of you slow cooker. Add the onion powder and mix together.
2. Cook soup on high for 3 hours or low for 5 hours. Add pasta and cook for an additional hour.
3. Serve with cheese garlic biscuits.