Slow Cooker Vegetarian Minestrone

 

Ingredients:

• 6 cups vegetable broth
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can kidney beans, drained
• 1 large onion, chopped
• 2 large carrots, diced
• 2 ribs celery, diced
• 1 cup green beans
• 1 small zucchini, chopped
• 3 cloves garlic, minced
• 1 tablespoon minced fresh parsley
• 1 1/2 teaspoons dried oregano
• 1 teaspoon salt
• 3/4 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup elbow macaroni
• 4 cups chopped fresh spinach
• 1/4 cup finely grated Parmesan cheese, or more to taste

Instructions:

1. Gather all ingredients.
2. Combine the vegetable broth, crushed tomatoes, kidney beans, onion, carrots, celery, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and pepper in a 6-quart slow cooker.
3. Cover and cook on low for 6 to 8 hours.
4. Bring a large pot of lightly salted water to a boil.
5. Cook the elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes.
6. Drain the macaroni and add it to the slow cooker along with the spinach.
7. Cover and cook for an additional 15 minutes.
8. Ladle into bowls and sprinkle with Parmesan cheese.

Tips:

• One 10-ounce package of frozen spinach (thawed and squeezed dry) can be substituted for the fresh spinach.
• You can use either white or red kidney beans.

Enjoy!