Crock pot Vegan Minestrone soup

Ingredients:

4 cups of vegetable broth
4 cups of tomato juice
2 tablespoons of dried basil
1 teaspoon of salt
1/8 teaspoon of pepper
2 carrots sliced
1 zucchini sliced
2 stalks of celery chopped
1 onion chopped
2 garlic cloves, minced
2 14oz cans of diced tomatoes undrained
1 can of kidney beans (or other kinds.  I used half red kidney and half white kidney)
1 1/2-2 cups of vegan pasta (rotini pasta works good) (remember, a lot of pasta has eggs in it so if you want it to be vegan check the ingredients).

Directions:
1. Mix all the ingredients except the pasta in a 4-5 quart crock pot.
2.  Cover the crock pot on LOW for 7-8 hours. 
3. Stir in the pasta after the 7-8 hours and turn the crock pot on high and cover it for 15-25 minutes until the pasta is cooked.

Comments:
This actually turned out pretty good.  Makes a lot of soup so I have a lot of left-overs.  The original recipe called for mushrooms in the soup but since I hate those I decided to pass and put zucchini in instead.  So you can be creative and add other vegetables also.