Crockpot Vegetarian Minestrone

Once again being a crockpot recipe you can prepare the night before for time when you go to work and come back and your chef has cooked dinner for you! You can also cook this in advance and keep in the refrigerator for 2 or 3 days or, heat up and the flavours improve with the refrigeration.

Keith Vigon @cook_4574654

United Kingdom

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Ingredients

6 cupsvegetable broth-if you don't want vegetarian you can use chicken broth
128 ouncecan of chopped tomatoes (Italian)
115 grcan of kidney bean, drained
1large onion chopped
2ribs of celery, diced
2large carrots, diced 1 cup of green beans
1small zucchini sliced
3 clovesgarlic, minced
1 tablespoonminced fresh parsly
1 1/2 teaspoonsdried oregano
1 teaspoonsalt
3/4 teaspoondried thyme
1/4 teaspoonfreshly ground black pepper, or to taste
1/2 cupelbow macaroni
4 cupschopped fresh spinach
1/4 cupfinely grated Parmesan cheese, I use 1 cup, but is up to you

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Steps

1

Combine all the ingredients except for the spinach and macaroni into the insert of the crockpot - cook 8 hours on low
2

Bring a large part of lightly salted water to a boil, then cook the macaroni in the boiling water, stirring occasionally until cooked through but still firm to the bite 6 to 8 minutes, then drain.
3

Stir in the spinach and macaroni into the minestrone; and Cook for another 15 minutes