Ingredients

The following ingredients have 4 Servings
  • 28 oz. diced tomatoes ((two 14-oz. cans))
  • 2 Tbsp. tomato paste
  • 6 cups vegetable stock
  • 2 large carrots (sliced)
  • 1 celery rib (sliced)
  • 1 onion (chopped)
  • 5 cloves garlic (minced)
  • 2 tsp. oregano
  • fresh thyme (a few sprigs (or 1 tsp. dried))
  • 2 bay leaves
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • Pinch red pepper flakes
  • salt and pepper (to taste)
  • 1 small zucchini (sliced)
  • 1 Cup green beans (frozen, fresh or canned)
  • 1 1/2 Cups dried shell pasta (can use large or small (cook according to package directions))
  • 14 oz. cannellini beans (drained and rinsed)
  • 14 oz, red kidney beans (drained and rinsed)
  • 2 Cups fresh spinach leaves (roughly chopped)
  • 1/4 Cup fresh parsley (chopped (optional))
  • freshly grated parmesan cheese for serving

Instruction

  • Add the carrots, celery, onions, garlic, canned tomatoes, tomato paste, seasonings and chicken stock to the slow cooker and cook on high for 4 hours.
  • Add the green beans and zucchini and cook another 30 minutes on high.
  • While that’s cooking prepare the noodles on the stove, per the package instructions, to al dente. Then drain, reserving some of the pasta water.
  • Add to the slow cooker along with the parsley and canned beans. Allow a few minutes to warm through.
  • Stir in the spinach and when wilted, serve immediately (about 2 minutes). If you feel more fluid is needed add some of the reserved pasta water.