INGREDIENTS
- 2 medium carrots (about 1 cup), chopped
- 2 celery stalks (about 1 cup), chopped
- 4 cloves garlic, minced
- 1 medium onion (about 1 cup), diced
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 3/4 teaspoon dried rosemary
- 3/4 teaspoon dried thyme
- 1 32 oz can diced tomatoes (I usually use fire-roasted or Italian-style)
- 3 tablespoons tomato paste
- 2 bay leaves
- 32 ounce carton (4 cups) low sodium vegetable broth
- 1-2 cups water (only use as much as needed)
- Salt and freshly ground black pepper, to taste
- 2 medium zucchinis (around 1 1/2 cups), sliced into halves or quarters
- 1/2 cup canned or cooked red kidney beans, drained and rinsed
- 1/2 cup canned or cooked cannellini beans (or great northern beans), drained and rinsed
- 1 cup small shell dried pasta**(use gluten free if necessary or leave out and add chopped potatoes or cauliflower instead)**(see note about freezing)
- 1-2 cups fresh baby spinach, chopped (optional)
- 1-2 teaspoons balsamic vinegar (optional but adds great flavor)
- Shredded or grated Parmesan cheese, for serving
- Fresh parsley, finely chopped, for garnish (optional)
INSTRUCTIONS
- FOR THE SLOW COOKER VERSION: In a large 6 quart slow cooker, add carrots, celery, garlic, onions, basil, oregano, rosemary, thyme, diced tomatoes, tomato paste and bay leaves. Stir in vegetable broth and water (use less if you like it less watery) into slow cooker and season with salt and pepper to taste. Cover with lid and cook on HIGH for 2-3 hours or LOW for 5-6 hours (time varies according to your slow cooker – adjust times as needed)
- 20-30 minutes before serving, stir in kidney beans, cannellini beans, zucchini and pasta and cook on HIGH until pasta is tender.**(SEE NOTE below on freezing)
- Stir in spinach and season with more salt and pepper as needed and stir in balsamic vinegar (if using) and serve warm with bread and top with parmesan cheese and garnish with parsley if desired.
- ***NOTE about pasta – **If you plan to freeze this or serve the next day, leave out the pasta and cook on the side and then combine when you are ready to enjoy. This helps the pasta not get soggy.
RECIPE NOTES
NOTE about pasta – **If you plan to freeze this or serve the next day, leave out the pasta and cook on the side and then combine when you are ready to enjoy. This helps the pasta not get soggy.
