Minestrone Soup

Ingredients

• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained
• 6 cups vegetable broth
• 1 zucchini, diced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 cup small pasta, such as ditalini
• 2 cups chopped spinach

Instructions

1. 1Add the onion, carrots, celery, garlic, diced tomatoes, kidney beans, broth, zucchini, oregano, and basil to the slow cooker and stir to combine.
2. 2Cover and cook on low for 6 hours or on high for 3 to 4 hours, until the vegetables are tender.
3. 3Stir in the pasta during the last 30 minutes of cooking on high, so it can soften without turning mushy.
4. 4Add the spinach during the last 5 minutes and stir until wilted.
5. 5Season with salt and pepper to taste and serve with grated Parmesan on top if desired.

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