Finely shredded parmesan or romano cheese,for serving
Instructions
Slow Cooker Method: Add vegetable stock, tomatoes, celery, carrots, onion, garlic, basil, oregano, thyme, rosemary to a 6 or 7-quart slow cooker.
Season with salt and pepper to taste and cook on low heat 7 - 8 hours or high 3 1/2 - 4 hours.
Stir in zucchini, pasta, green beans, and cook on high heat and additional 20 - 30 minutes or until pasta is tender.
Stir in spinach, kidney beans and cannellini beans, and parsley and cook several minutes until heated through.
Stir in more vegetable broth to thin as desired. Serve warm topped with Romano cheese.
Notes
*If you don't have all of the dried herbs listed 1 1/2 Tbsp Italian seasoning can be used instead.
STOVETOP INSTRUCTIONS
Heat 2 Tbsp olive oil in a large pot over medium-high heat
Add carrots, celery and onions and saute 4 minutes adding in garlic during last minute of sauteing.
Pour in broth, water and canned tomatoes. Add herbs and season with salt and pepper to taste.
Bring to a boil, cover and reduce heat slightly, allow to gently boil 10 minutes, then add zucchini, green beans and pasta, cover and gently boil 10 - 15 minutes longer, or until pasta is tender.
Add kidney and cannelini beans and spinach and cook 2 minutes longer.