Slow Cooker Vegetarian Minestrone

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 15 ounce kidney beans drained canned
• 28 ounce canned tomatoes crushed canned
• 2 large carrots diced
• 2 ribs celery diced
• 0.8 teaspoon thyme leaves dried
• 0.5 cup elbow macaroni 
• 1 tablespoon parsley fresh minced
• 3 cloves garlic minced
• 1 cup green beans 
• 1 large onion chopped
• 1.5 teaspoons oregano dried
• 0.3 cup parmesan cheese finely grated to taste
• 1 teaspoon salt 
• 4 cups pkt spinach fresh chopped
• 6 cups vegetable broth 
• 1 small zucchini 

Equipment

• pot
• slow cooker

Directions

1. Combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a 6-quart slow cooker.
2. Cook on Low for 6 to 8 hours.
3. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
4. Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.