My husband was due to fly back home after a trip to visit his father. It was a weeknight, so I had to be at work all day. I wanted to make a satisfying meal that wouldn’t require any time or fuss - so I could focus more on my husband than dinner. Slow cooker minestrone was the easy answer. I used some veggies and beans I had on hand: green beans, zucchini, and some pinto beans. I chopped the veggies the night before and put beans in a pot to soak (soaking them overnight means you don’t have to cook them via the “quick soak method”). In the morning I sauteed my aromatics, assembled the pot, and left for work. That evening I tossed in the chard, cooked the pasta, topped with a load of basil and Parmesan, and served dinner to my travel weary husband.