- Combine onions, garlic, celery, carrot, zucchini, oregano, basil, tomatoes, vegetable broth and beans in the base of a slow cooker. Cook on low for 6 to 8 hours.
- Just before ready to serve, bring a large pot of water to a boil. Cook noodles until al dente according to package directions, then drain and rinse with cold water to stop cooking.
- Stir macaroni into the minestrone and cook another 15 minutes to warm through.
- Serve, top with Parmesan cheese and basil.