Ingredients

The following ingredients have 6 Servings
  • 29 ounces diced tomatoes (cans)
  • 2 tablespoons tomato paste
  • 4 cups vegetable stock
  • 2 cups water
  • 1 cup carrots (diced)
  • 1 cup parsnips (diced)
  • 1 1/4 cup celery (diced)
  • 1 1/2 cup white onion (diced)
  • 1 cup red potatoes (cubed)
  • 1 1/2 cups sweet potatoes (cubed)
  • 4 garlic cloves (minced)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 15 ounces red kidney beans (drained and rinsed)
  • 1 1/2 cups whole-wheat macaroni pasta
  • 1 cup baby spinach

Instruction

  • Add all ingredients to the slow cooker except the beans, pasta, and spinach. Cook on low for 6 to 8 hours, or high for 3 to 4 hours.
  • Mix in the beans and pasta and cook on high for an additional 30 minutes. Turn off the slow cooker and add spinach. Cover and cook for five more minutes or until spinach is wilted.