Ingredients:

  • 2 Tablespoons Olive Oil
  • 1 large Yellow Onion, diced
  • 3 medium Carrots, chopped
  • 3 medium Celery stalks, chopped
  • 4 cloves Garlic, minced
  • 1 teaspoon Dried Basil
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Dried Thyme
  • 1 (28 oz) can Crushed Tomatoes, undrained
  • 6 cups Vegetable Broth (or Chicken Broth)
  • 2 medium Zucchini, chopped
  • 1 cup Green Beans, trimmed
  • 1 (15 oz) can Cannellini Beans, rinsed and drained
  • 1 cup Ditalini Pasta (or small shells)
  • 4 cups packed Fresh Spinach or Kale, roughly chopped
  • Salt and Freshly Ground Black Pepper, to taste
  • 1 piece Parmesan Cheese Rind (Optional)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onions, carrots, and celery. Sauté gently for 5–7 minutes until softened (sweating the vegetables). Stir in the minced garlic, basil, oregano, and thyme; cook for 1 minute until fragrant.
  2. Transfer the sautéed vegetables (and any residual oil) into the slow cooker insert.
  3. Pour in the crushed tomatoes (with their juices) and the vegetable broth. Add the Parmesan rind now, if using. Stir well to combine.
  4. Cover and cook on LOW for 5 hours or HIGH for 2.5 hours.
  5. Add the chopped zucchini, green beans, and rinsed beans to the slow cooker. Stir gently.
  6. Cover and continue cooking on LOW for another 1.5 hours or HIGH for 1 hour.
  7. Increase the heat setting to HIGH (if currently on LOW). Stir in the ditalini pasta. Cook on HIGH for 30–45 minutes, or until the pasta is tender (al dente). Monitor closely to prevent mushiness.
  8. Just before serving, stir in the packed spinach or kale. Turn off the heat, cover, and let stand for 5 minutes to allow the greens to wilt.
  9. Remove the Parmesan rind. Taste the soup and adjust salt and pepper as needed. Serve hot with a generous grating of fresh Parmesan.