Ingredients

• 6 cups vegetable broth
• 1 , 28 ounce
• 1 , 15 ounce
• 1 large onion , chopped
• 2 large carrots , diced
• 2 ribss celery , diced
• 1 cup green beans
• 1 small zucchini , chopped
• 3 cloves garlic , minced
• 1 tablespoon minced fresh parsley
• 1.5 teaspoons dried oregano
• 1 teaspoon salt
• 0.75 teaspoons dried thyme
• 0.25 teaspoons freshly ground black pepper
• 0.5 cups elbow macaroni
• 4 cups chopped fresh spinach
• 0.25 cups finely grated Parmesan cheese , or more to taste

Instructions

1. 1 Gather all ingredients.
2. 2 Combine broth, tomatoes, kidney beans, onion, carrots, celery, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and pepper in a 6-quart slow cooker. Cover and cook on Low for 6 to 8 hours.
3. 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. 4 Stir macaroni and spinach into the slow cooker; cover and cook for 15 more minutes.
5. 5 Ladle into bowls and sprinkle with Parmesan cheese.

Nutrition per serving