I suppose it is possible to overcook the vegetables on this, though it wouldn't be any worse than reheating the soup. If you are going to add some type of pasta to this, I suggest cooking the pasta separately, then adding cooked pasta to the serving bowl. There is a lot of flexibility as to what goes into this vegetable soup; though most notably it's root vegetables + beans + pasta.
Ingredients
1.5 quarts vegetable/chicken/beef broth
Two 14.5 oz cans of diced/crushed/whole tomatoes
One 15 oz can beans (cannelini or white/red kidney beans)
2 organic carrots, diced
2 organic celery ribs, diced
1 zucchini, diced
3 garlic cloves, minced or finely chopped
1 cup green beans, fresh or frozen (optional)
1 lb fresh spinach leaves (optional)
Spices
1 tbsp fresh or dried parsley
1.5 tsp fresh or dried oregano
1 tsp fresh or dried thyme
sea salt, to taste (about 1 tsp)
freshly ground black pepper, to taste
Pasta
1/2 c macaroni, fusili, or other small shaped pasta, cooked separately
Directions
Add broth, vegetables (except the spinach), beans, and spices to the slow cooker. Cook on low for 8 hours.
Cook macaroni or fusili pasta separately. Drain. Set aside until ready to eat.
Add spinach leaves and cooked pasta to crockpot at least 20 minutes before serving.
