Categories: Italian, Soup, Vegetables
Ingredients
- 4 cups low-sodium vegetable stock
- 1 1/2 cups water
- 2 (14.5 oz) cans diced tomatoes
- 1 cup diced celery (3 stalks)
- 1 cup diced carrots (2 carrots)
- 1 cup diced yellow onion (1 small)
- 1 tablespoon chopped fresh parsley (or 1 tsp dried)
- 2 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried crushed rosemary
- 2 bay leaves
- 1/2 teaspoon sugar
- Salt and freshly ground black pepper, to taste
- 1 1/3 cups diced zucchini (1 small)
- 1 1/3 cups shell pasta
- 4 cloves garlic, minced
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can white navy beans or cannellie beans, drained and rinsed
- 1 (14.5 oz) can Italian green beans, drained
- 2 cups slightly packed chopped fresh spinach
- Finely shredded Romano cheese, for serving (Parmesan works too)
Directions
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Add vegetable stock, water, tomatoes, celery, carrots, onion, parsley, basil, oregano, thyme, rosemary, bay leaves and sugar to a slow cooker. Season with salt and pepper to taste and cook on low heat 6 – 8 hours or high 3 – 4 hours.
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Add in zucchini, pasta, garlic, kidney beans and white beans and cook on high heat and additional 30 – 40 minutes until pasta is tender.
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Stir in spinach and Italian green beans and cook several minutes until heated through. Serve warm topped with Romano cheese.