Slow Cooker Vegetarian Minestrone

• 6 cups vegetable broth
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can kidney beans, drained
• 1 large onion, chopped
• 2 ribs celery, diced
• 2 large carrots, diced
• 1 cup green beans
• 1 small zucchini
• 3 cloves garlic, minced
• 1 tablespoon minced fresh parsley
• 1 1/2 teaspoons dried oregano
• 1 teaspoon salt
• 3/4 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup elbow macaroni
• 4 cups chopped fresh spinach
• 1/4 cup finely grated Parmesan cheese, or more to taste

1. Combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a 6-quart slow cooker.nWatch Now
2. Cook on Low for 6 to 8 hours.
3. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.nWatch Now
4. Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.nWatch Now

vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, freshly ground black pepper, elbow macaroni, fresh spinach, parmesan cheese

Taken from www.allrecipes.com/recipe/230298/slow-cooker-vegetarian-minestrone/ (may not work)