6 1/2 c low-sodium vegetable stock, then more as desired
1 c diced carrots (2 carrots)
1 1/3 c zucchini, sliced into half-moons (1 small)
2 (14.5 ounces) cans of diced tomatoes
1 c diced celery (3 stalks)
1/2 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
1 1/3 c frozen green beans (regular or Italian), thawed warm water
2 teaspoons dried basil
1 (15 ounces) can of dark red kidney beans, drained and rinsed
1 (15 ounces) can of white, navy beans or cannellini beans, drained and rinsed
3/4 teaspoon dried rosemary, crushed
Finely shredded Parmesan or Romano cheese, for serving
3 tablespoons chopped fresh parsley
2 c packed chopped fresh spinach
Instructions
Slow Cooker:
In a 6-quart slow cooker, add the tomatoes, garlic, celery, vegetable stock, thyme, onion, oregano, basil, rosemary, salt, pepper, and carrots. Stir until just mixed.
Sprinkle salt and pepper on top to season.
Cover and seal the slow cooker and cook everything for about 8 hours on a low setting or 4 hours on a high setting.
Add the green beans, zucchini, and pasta. Cook everything for another 30 minutes on a high setting.
Add the parsley, cannellini beans, spinach, and kidney beans. Stir until well mixed. Cook for a few more minutes. Add vegetable broth if needed.
Serve hot with Romano cheese on top. Enjoy!
Stove:
Place a large pot on the stove and turn the heat to medium-high.
Add 2 tbsp of olive oil and allow it to become hot.
Add the celery, onions, and carrots. Sauté until soft.
Add the garlic and sauté until aromatic.
Add the canned tomatoes, broth, water, herbs, salt, and pepper. Stir until well blended. Allow the mixture to boil.
Turn the heat down to low, then simmer for about 10 minutes.
Add the pasta, zucchini, and green beans. Stir until well mixed. Cook for about 10 to 15 minutes or until the pasta is al dente.
Add the spinach, kidney beans, and cannellini beans. Stir until mixed and cook for another 2 minutes.
