Ingredients:

  • 2 tablespoons Olive Oil
  • 1 large Yellow Onion, diced
  • 2 medium Carrots, diced
  • 2 Celery stalks, diced
  • 4 cloves Garlic, minced
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • 1 (28 oz) can Crushed Tomatoes
  • 6 cups Vegetable Broth (low sodium)
  • 1 cup Water
  • 1 large Bay Leaf
  • 1 (15 oz) can Kidney Beans, drained & rinsed
  • 1 (15 oz) can Cannellini Beans, drained & rinsed
  • 2 medium Zucchini, chopped
  • 1 cup Green Beans, trimmed
  • 1 cup Small Pasta (Ditalini or Small Shells)
  • 3 cups packed Fresh Spinach or Kale, chopped
  • 1/4 cup Fresh Parsley, chopped (for garnish)
  • Salt and Black Pepper, to taste
  • Parmesan Cheese (optional, for serving)

Instructions:

  1. Heat olive oil in a skillet over medium heat. Sauté onion, carrots, and celery until slightly softened (about 5-7 minutes). Add garlic, oregano, and basil; cook for 1 minute until fragrant. If skipping this step, place all raw vegetables directly into the slow cooker.
  2. Transfer the sautéed mixture (or raw aromatics) into the slow cooker basin. Add crushed tomatoes, vegetable broth, water, and the bay leaf. Stir well to combine.
  3. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
  4. After the initial cook time, add the rinsed kidney and cannellini beans, zucchini, and green beans to the pot. Stir gently.
  5. Cover and continue cooking on LOW for another 1.5 to 2 hours, or until the zucchini is tender.
  6. Increase the slow cooker setting to HIGH. Stir in the dry pasta. Cook uncovered for 20–30 minutes, checking frequently, until the pasta is al dente. Do not overcook the pasta.
  7. Remove the bay leaf. Stir in the fresh spinach or kale until just wilted (about 5 minutes).
  8. Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed.
  9. Ladle into bowls, garnish generously with fresh parsley and a grating of Parmesan cheese, and serve hot.