Marcella Hazan’s Minestrone alla Romagnola

1/4 cup extra virgin olive oil
1 small onion, diced
1 lb fresh zucchini (about 3 or 4) 
2 carrots
2 stalks celery
2 medium peeled potatoes (I used unpeeled Yukon Golds)
1/4 lb fresh green beans
3 cups shredded cabbage (regular or Savoy; about 1/2 a small head)
6 cups low-sodium broth of your choice (I used chicken)
1 15-oz can stewed tomatoes and their juices
1 15-oz can cannellini beans, rinsed and drained
Salt and fresh ground black pepper
Freshly grated parmesan cheese

Turn crock pot on to high and heat olive oil and chopped onion until onion starts to become translucent and soft while you chop and prepare other ingredients.  Dice the zucchini, carrots, celery and potatoes.  Trim and chop the green beans.  Add all but the last three ingredients to the crock pot, cover and cook on high for 3-4 hours.  Taste and season with salt and pepper, then add the beans and stir to combine.  Serve with a fresh grating of parmesan.