Ingredients:

  • 1 medium (150g) yellow onion, diced
  • 3 medium (180g) carrots, sliced into rounds
  • 3 stalks (90g) celery, sliced
  • 4 cloves (20g) garlic, minced
  • 2 cups (320g) zucchini, diced
  • 1 can (15 oz / 425g) kidney beans, drained and rinsed
  • 1 can (14.5 oz / 411g) diced tomatoes (no salt added)
  • 2 cups (300g) frozen green beans, cut into 1-inch pieces
  • 6 cups (1.4L) low-sodium vegetable broth
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) dried oregano
  • 1 tsp (5g) dried basil
  • 1/2 tsp (3g) smoked paprika
  • 1 tsp (6g) salt
  • 1/2 tsp (3g) black pepper
  • 1 cup (120g) small ditalini or elbow pasta
  • 2 cups (60g) fresh baby spinach or kale, chopped
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 cup (15g) fresh parsley, chopped

Instructions:

  1. Wash and chop all aromatics and hardy vegetables, ensuring carrots and celery are uniform in size.
  2. Combine the onion, carrots, celery, garlic, zucchini, kidney beans, diced tomatoes, green beans, broth, olive oil, and all dried spices into the slow cooker; stir until herbs are evenly distributed.
  3. Cover and cook on High for 6 hours or Low for 8 hours until vegetables are tender.
  4. During the final 30 minutes of cooking, stir in the pasta.
  5. Once pasta is al dente, turn off the heat and fold in the baby spinach and fresh parsley.
  6. Stir in the lemon juice just before serving.