Minestrone Soup

Ingredients:

• 2 cans diced tomatoes
• 2 tbsp tomato paste
• 1/4 cup sun dried tomato pesto (homemade or store-bought :) )
• 4 cups vegetable stock
• 2 cups water
• 1 cup diced carrots
• 1 1/4 cup diced celery
• 1 1/2 cup diced white onion
• 4-5 cloves minced garlic
• 1 tsp dried oregano
• 1 prig rosemary
• 2 bay leaves
• salt and pepper
• 1 can red kidney beans, drained and rinsed
• 1 can great northern beans, drained and rinsed
• 1 1/2 cup zucchini, diced
•  1 1/2 cup tubular pasta
• 1 cup frozen green beans, thawed
• 2 1/2 cup baby spinach chopped

Instructions:

1. Add the diced tomatoes, tomato paste, tomato pesto, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to a slow cooker.
2. Season with salt and pepper until satisfied.
3. Cook on low heat for 6-8 hours or high heat for 3-4 hours/
4. Add in red kidney beans, great northern beans, zucchini, and pasta.
5. Cook on high heat for an additional 20-25 minutes until pasta is tender.
6. Stir in the spinach and green beans and cook for an additional 5 minutes until heated through.
7. Enjoy :)