Slow+Cooker+Vegetarian+Minestrone

=Slow Cooker Vegetarian Minestrone =

Ingredients

 * * 6 cups vegetable broth
 * 1 (28 ounce) can crushed tomatoes
 * 1 (15 ounce) can kidney beans, drained
 * 1 large onion, chopped
 * 2 ribs celery, diced
 * 2 large carrots, diced
 * 1 cup green beans
 * 1 small zucchini
 * 3 cloves garlic, minced || * 1 tablespoon minced fresh parsley
 * 1 1/2 teaspoons dried oregano
 * 1 teaspoon salt
 * 3/4 teaspoon dried thyme
 * 1/4 teaspoon freshly ground black pepper
 * 1/2 cup elbow macaroni
 * 4 cups chopped fresh spinach
 * 1/4 cup finely grated Parmesan cheese, or more to taste ||

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.