Slow-Cooker Vegetarian Minestrone

With a few simple steps and time in the slow cooker, you'll have this delicious and nutritious minestrone soup ready to serve.

• 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.

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.

4. Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.

main dish dinner crock pot slow cooker lunch neuropathy complications minestrone