Ingredients

The following ingredients have 4 Servings
  • 2 cups carrots (, sliced or 1 (15-ounce) can carrots, drained)
  • 2 cups sliced celery
  • 2 cups green beans (, ends trimmed and cut into 1/2-inch pieces)
  • 1 medium Russet potato (, scrubbed clean and cut into 1-inch chunks)
  • 1 (15-ounce) can red kidney beans ( , drained and rinsed)
  • 1 (15-ounce) can great Northern beans or canellini (, drained and rinsed)
  • 1 (28-ounce) can diced tomatoes
  • 6 cups vegetable broth
  • 2 Bay leaves
  • 1 1/2 tablespoons Italian seasoning mix
  • 1 pinch red pepper flakes (, optional)
  • 1 medium zucchini (, sliced)
  • 1 1/2 cups uncooked ditalini pasta
  • 2 cups fresh baby spinach or 1 package frozen and thawed spinach
  • grated fresh parmesan (optional)

Instruction

  • Add carrots, celery, green beans, and potatoes to at least a 6-quart slow cooker. Stir in the canned beans, tomatoes, vegetable stock, bay leaves, Italian seasoning, and red pepper flakes. Secure the lid and cook on the low setting for 6-8 hours or the high setting for 4 hours.
  • About 30 minutes prior to serving, stir in the zucchini and the pasta. Remove the lid and stir in the spinach.
  • Serve warm with grated fresh parmesan, if desired.