Ingredients:
6 1/2 cups plus more to thin Vegetable stock
2 (14 oz.) cans Diced tomatoes
1 cup (3 stalks) Diced celery
1 cup (2 carrots) Diced carrots
1 cup Yellow onion
4 cloves Garlic, minced
2 tsp Dried basil
1 tsp Dried oregano
3/4 tsp Dried rosemary
1/2 tsp Dried thyme
Salt and pepper
1 small Zucchini, sliced into half moons
1 1/3 cups Frozen green beans
1 1/3 cups Small or medium shell pasta
2 cups Packed, chopped fresh spinach
1 (15 oz) can Red kidney beans, drained and rinsed
1 (15 oz.) can Cannellini beans, drained and rinsed
3 tbsp Dried or fresh parsley
Shredded Parmesan cheese for garnish
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Preparation:
Add vegetable stock, tomatoes, celery, carrots, onion, garlic, basil, oregano, thyme, rosemary into slow cooker.
Season with salt and pepper and cook onLOW heat for 7-8 hours or HIGH heat for 3 1/2 - 4 hours.
Stir in zucchini, pasta, green beans, and cook for an additional 20-30 minutes or until pasta is tender.
Stir in spinach, kidney beans and cannellini beans, and parsley and cook several minutes until heated through.
Stir in more vegetable broth to thin as desired.
Serve warm topped with Parmesan cheese.
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