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Spray slow cooker bowl with cooking spray. Add vegetable broth, tomatoes, squash, onion, carrots, garlic, oregano, 1/2 teaspoon salt and black pepper to slow cooker. Cover and cook on Low for 8 hours or High for 6 hours.
During last 30 minutes of cooking stir in ditalini, Swiss chard, beans, red pepper flakes and remaining 1/2 teaspoon salt. Add basil and sprinkle each serving with grated Parmesan.