Minestrone Soup With Loaded Vegetables

• 4 cups low-sodium vegetable broth
• 2 cups water
• 1 (10.5 oz) can low sodium tomato soup
• 2 (14.5 oz) cans diced tomato
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, diced
• 2 medium zucchini, diced
• 1 cup celery (3 stalks), diced
• 1 (15oz) can corn, drained & rinsed
• 1 (15oz) can of red kidney beans, drained & rinsed
• 1 (15oz) can of cannellini beans, drained & rinsed
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon red pepper flakes
• 2 bay leaves
• Salt and black pepper, to taste
• 1 cup uncooked whole wheat pasta (any variety you prefer)
• 2 cups fresh spinach, chopped

1. In a crockpot, add broth, water, tomato soup, diced tomatoes, onion, garlic, carrots, zucchini, celery, corn, beans, parsley, basil, oregano, thyme, rosemary, red pepper flakes, bay leaves, and salt and pepper. Allow to cook on low heat for 7 to 8 hours.
2. After the soup is finished cooking for the 7 to 8 hours add the noodles and spinach. Allow to cook on low heat for 30 minutes or until noodles are tender.
3. Serve immediately.
4. *Store leftovers in refrigerator for up to 3-4 days or in the freezer for up to 2-3 months.

lowsodium, water, tomato soup, tomato, onion, garlic, carrots, zucchini, celery, corn, kidney beans, beans, parsley, basil, oregano, thyme, rosemary, red pepper, bay leaves, salt, whole wheat pasta, fresh spinach

Taken from www.epicurious.com/recipes/member/views/minestrone-soup-with-loaded-vegetables-53088261 (may not work)