Vegetarian Minestrone [Slow Cooker]

6          cups vegetable broth
1          (28 ounces) can crushed tomatoes
1          (15 ounces) 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

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.
Heart healthy