Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 medium onion, diced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, fire-roasted
  • 2 tbsp tomato paste
  • 6 cups low-sodium vegetable broth
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 medium zucchini, diced
  • 1 cup small pasta (ditalini or macaroni)
  • 2 cups fresh baby spinach or kale, chopped
  • 1 tbsp fresh lemon juice or red wine vinegar
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Place the olive oil, onion, carrots, celery, and garlic into the slow cooker.
  2. Stir in the diced tomatoes, tomato paste, vegetable broth, kidney beans, cannellini beans, oregano, basil, salt, and pepper.
  3. Cover and cook on Low for 7-8 hours or High for 3-4 hours.
  4. Stir in the diced zucchini.
  5. Add the dry pasta directly into the pot.
  6. Cover and cook on High for an additional 20-30 minutes.
  7. Stir in the chopped baby spinach or kale. The residual heat will wilt the greens in about 2 minutes.
  8. Stir in the lemon juice (or vinegar) and fresh parsley just before serving.