Chunky Minestrone

Ingredients

• 3 carrots, (diced)
• 2 celery stalks, (diced)
• 2 small potatoes
• 1 onion, (diced)
• 4 garlic cloves, (minced (or 1 tsp garlic powder))
• 1/2 c dry navy beans, (soaked overnight)
• 1/2 c dry kidney beans, (soaked overnight)
• 2 (14.3 oz) cans diced tomatoes,
• 4 c water (or vegetable broth )
• 2 Tbsp tomato paste
• 2 bay leaves
• 1 tsp oregano
• 1 tsp parsley
• 1/2 tsp thyme
• 1/2 tsp rosemary
• 1/2 tsp ground black pepper
• 1 oz Parmesan cheese rind ((optional))
• 1 small zucchini, (diced)
• 1 c green beans ((thawed if frozen))
• 1 c dry, small pasta ((elbows or ditalini are traditional))
• 1 1/2 c fresh spinach, (chopped)
• 1 tsp salt

Instructions

1. 1

   Place chopped vegetables in the bowl of a 3-4 qt slow cooker. Add the soaked beans, tomatoes, water (or broth), tomato paste, spices, and Parmesan rind.

2. 2

   Cook on low for 8-10 hours, or on the high for 5-6 hours.

3. 3

   Add the zucchini, green beans, dry pasta, spinach, and salt.

4. 4

   Turn the heat to high, and cook for 20-30 minutes, until the pasta is done to your liking.

5. 5

   Remove bay leaves and Parmesan rind before serving. Sprinkle with extra Parmesan cheese to serve, if desired.