Ingredients
Scale
- 4 cups low-sodium vegetable stock
- 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)
- 2 Tbsp chopped fresh parsley (or 2 tsp dried)
- 2 tsp dried basil
- 1 tsp dried oregano
- 3/4 tsp dried rosemary crushed
- 1/2 tsp dried thyme
- 2 bay leaves
- 1/2 tsp 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 cannellini beans drained and rinsed
- 1 (14.5 oz) can Italian green beans drained
- 2 cups packed chopped fresh spinach
- Finely shredded Romano cheese for serving
Instructions
- In your slow cooker, combine vegetable stock, water, tomatoes, celery, carrots, onion, parsley, basil, oregano, thyme, rosemary, bay leaves, and sugar; season with salt and pepper.
- Cook on low for 6–8 hours or high for 3–4 hours.
- After the base is cooked, add zucchini, shell pasta, garlic, kidney beans, and white beans; cook on high for an additional 30–40 minutes until pasta is tender.
- Stir in spinach and Italian green beans during the last few minutes until heated through.
- Serve hot topped with finely shredded Romano cheese.
- Prep Time: 20 minutes
- Cook Time: 6–8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 210
- Sugar: 5g
- Sodium: 520mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg