Ingredients:

2 cans (14.5 oz.) diced tomatoes

2 tablespoons tomato paste

1/4 cup sun-dried tomato pesto (homemade or store-bought)

1 parmesan rind

4 cups vegetable stock

2 cups water

1 cup carrots, diced

1 1/4 cup celery, diced

1 1/2 cup white onion, diced

4 – 5 cloves garlic, minced

1 teaspoon dried oregano

1 sprig rosemary (or 1/2 teaspoon dried)

2 bay leaves

salt and pepper to taste

1 can (15 oz.) red kidney beans, drained and rinsed

1 can (15 oz.) great northern beans, drained and rinsed

1 1/2 cups zucchini, diced

1 1/2 cups tubular pasta

1 cup frozen green beans, thawed

2 1/2 cups baby spinach, chopped

finely shredded parmesan cheese, for serving

Directions:

1. Add the diced tomatoes, tomato paste, tomato pesto, parmesan rind, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to a slow cooker.

2. Season with salt and pepper to taste and cook on low heat 6-8 hours or high 3-4 hours.

3. Add in red kidney beans, great northern beans, zucchini, and pasta and cook on high heat for an additional 20- 25 minutes until pasta is tender.

4. Stir in the spinach and green beans and cook for an additional 5 minutes until heated through. Serve warm topped with Parmesan cheese and garlic toasts.

Bon Appetit!