1. Add olive oil to a skillet and heat over medium heat. Add the onion, carrots, and celery and sauté until softened, about 5 minutes, then add the garlic and cook about a minute more.
2. Transfer the sautéed vegetables to your slow cooker. Add the zucchini, green bell pepper, green beans, diced tomatoes, vegetable broth, kidney beans, cannellini beans, thyme, oregano, bay leaf, salt and pepper. Stir to combine.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.
4. Towards the end of the cooking time, about 30 minutes before it’s done, add the pasta. Add more broth or water if necessary so that there’s enough liquid to allow the pasta to cook to al dente (it will cook a little more after straining).
6. When you’re ready to eat, combine in the spinach or kale and then wilt. Take out the bay leaf.
6. Serve the soup hot, topped with grated Parmesan cheese if desired.
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