Ingredients

The following ingredients have 8 Servings
  • 1 onion (diced)
  • 3 cloves garlic (minced)
  • 2 large carrots (chopped)
  • 1 small head cabbage (chopped)
  • 2 celery stalks (chopped)
  • 1-1/2 cup green beans (cut into 1-inch pieces)
  • 2 cups tiny new potatoes (halved (I like multiple colors))
  • 1 bell pepper (chopped)
  • 28 oz can diced tomatoes
  • 4 cups chicken broth (or vegetable broth)
  • 2 cups water
  • 1-1/2 teaspoon Italian seasoning
  • salt and pepper to taste
  • 2 cups fresh spinach (or baby kale)
  • fresh parsley (chopped)
  • shredded Parmesan Cheese
  • red pepper flakes

Instruction

  • Combine all of the vegetables (except the spinach) into the base of a 6-quart slow cooker. Add the tomatoes, broth, water, Italian seasoning, salt, and pepper to taste; stir to combine.
  • Cover and cook on HIGH for 4 to 5 hours or on LOW for 7 to 8 hours.
  • During the last 15 minutes of cooking, add the spinach to the slow cooker, cover and continue to cook until it's wilted. Garnish with fresh parsley, shredded Parmesan Cheese and red pepper flakes if desired. Ladle into bowls for serving. Refrigerate any leftovers for delicious snacks and lunches!