Ingredients
1 medium sweet onion, chopped1 cup cut fresh green beans1 small zucchini, cubed1 medium carrot, chopped1 celery rib, chopped2 garlic cloves, minced2 tablespoons olive oil1/4 teaspoon salt1/4 teaspoon pepper2 cans (14-1/2 ounces each ) fire-roasted diced tomatoes1 can (15 ounces) cannellini beans, rinsed and drained1 carton (32 ounces) vegetable broth1 cup uncooked small pasta shells1 cup chopped fresh spinachShredded Parmesan cheese, optional
Preparation
In a 5-qt. slow cooker, combine the first 9 ingredients. Add tomatoes and beans; pour in broth. Cook, covered, on low until vegetables are tender, 4-6 hours.
Stir in pasta; cook, covered, on low until pasta is tender, 30-40 minutes. Stir in spinach before serving. If desired, top with shredded Parmesan.
