Ingredients

The following ingredients have 4 Servings
  • 28 ounces diced tomatoes
  • 4 cups low-sodium vegetable broth
  • 15 ounces marinara sauce (or prepared spaghetti sauce)
  • 15 ounces kidney beans (rinsed and drained)
  • 1 teaspoon kosher salt
  • 2 teaspoons dried oregano
  • 1 teaspoon pepper
  • 1 bay leaf
  • 1 teaspoon onion powder
  • 2 tablespoons minced garlic
  • 2 cups fresh or frozen green beans (cut into 1 inch chunks)
  • 3 cups diced zucchini (about 2 medium)
  • 1 cup diced carrot
  • 1/2 cup dry red wine (optional)
  • 2 cups cabbage (sliced into thin ribbons)
  • 1 cup elbow noodles
  • 1 tablespoon red wine vinegar
  • parmesan cheese for serving

Instruction

  • In a large slow cooker, mix together the broth, diced tomatoes, salt, pepper, oregano, bay leaf, garlic, onion powder, zucchini, carrots, and green beans. Stir in cabbage and red wine if using.
  • Cook on low for 8-10 hours or high for 4-6 hours.
  • Turn the slow cooker to high. Add in the pasta and cook for 20-30 minutes until pasta tender.
  • Remove bay leaf, stir in vinegar, and serve with a generous grating of Parmesan.