Homemade Minestrone Soup

 {Slow Cooker}  Author: Little Spice Jar
Prep time:  10 mins   Cook time:  5 mins  Total time:  15 mins    Serves: 6-8 servings
    2 cans (14.5 oz) diced tomatoes
    2 tablespoons tomato paste
    ¼ cup sun-dried tomato pesto (homemade or store-bought)
    1 parmesan rind
    4 cups vegetable stock
    2 cups water
    1 cup carrots, diced
    1¼ cup celery, diced
    1½ cup white onion, diced Coupons
    4 - 5 cloves garlic, minced
    1 teaspoon dried oregano
    1 sprig rosemary (or ½ 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
    1½ cups zucchini, diced
    1½ cups tubular (ditalini) pasta
    1 cup frozen green beans, thawed
    2½ cups baby spinach, chopped
    Finely shredded Parmesan cheese, for serving (or Romano)

 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. Seasonw ith salt and pepper to taste and cook on low heat 6-8 hours or high 3-4 hours.
    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. 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.