Ingredients:

  • 1 medium onion, diced (150g)
  • 3 medium carrots, sliced into rounds (120g)
  • 3 stalks celery, sliced (100g)
  • 4 cloves garlic, minced (20g)
  • 2 medium zucchini, diced (300g)
  • 1 can (15 oz / 425g) kidney beans, drained and rinsed
  • 1 can (15 oz / 425g) cannellini beans, drained and rinsed
  • 1 can (28 oz / 794g) crushed tomatoes
  • 1 can (14.5 oz / 411g) diced tomatoes (with juices)
  • 8 cups (1.9L) low-sodium vegetable broth
  • 1 tsp (2g) dried oregano
  • 1 tsp (2g) dried basil
  • 1 bay leaf
  • 1 tsp (6g) salt
  • ½ tsp (1g) black pepper
  • 1 cup (80g) ditalini or elbow pasta, uncooked
  • 2 cups (60g) fresh baby spinach, chopped
  • ¼ cup (15g) fresh parsley, chopped

Instructions:

  1. Place the diced onion, carrots, celery, and garlic into the slow cooker. Add the zucchini, drained kidney beans, drained cannellini beans, crushed tomatoes, and diced tomatoes.
  2. Pour in the vegetable broth and stir in the oregano, basil, salt, pepper, and the bay leaf.
  3. Cover with the lid and set the slow cooker to Low for 6 to 8 hours (or High for 3 to 4 hours) until vegetables are tender.
  4. Approximately 30 to 45 minutes before serving, stir in the uncooked pasta, cover, and continue cooking until the pasta is al dente.
  5. Just before turning off the heat, fold in the fresh baby spinach and parsley until wilted. Remove the bay leaf before serving.