Servings: 0
Equipment
- Slow cooker
Ingredients
- 1 small Onion, diced
- 3 Carrots, diced
- 3 stalks Celery, diced
- 1 Zucchini, diced
- 1 can Dark Red Kidney Beans, drained and rinsed
- 1 can Cannelloni Beans, drained and rinsed
- 1 cup Green Beans
- 1 28-oz can Diced Tomatoes
- 1 cup Spinach, chopped
- 6-8 cups Vegetable Stock
- 1/2 cup Macaroni noodles
- 2 Bay leaves
- 1 tsp Oregano
- 1 tsp Basil
- 1/2 tsp Red pepper flakes
- 4 cloves Garlic, minced
- 1/4 cup Parmesan Cheese
Instructions
- Place onions, carrots, celery, garlic, kidney beans, cannelloni beans, green beans, bay leaves, basil and oregano in slow cooker.
- Add in diced tomatoes and 6 cups broth.
- Cook on low 6-8 hours.
- About 45 minutes before the time is done, add in noodles, red pepper flakes, and zucchini.
- Stir in parmesan cheese right before serving and sprinkle more on top of bowls.
Notes
Recipe via Two Peas & Their Pod