Prep Time::20 mins
Cook Time:: 6 hrs 30 mins
Total Time:: 6 hrs 50 mins
Servings::8
Ingredients
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6 cups vegetable broth
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can kidney beans, drained
1 large onion, chopped
2 large carrots, diced
2 ribs celery, diced
1 cup green beans
1 small zucchini, chopped
3 cloves garlic, minced
1 tablespoon minced fresh parsley
1 ½ teaspoons dried oregano
1 teaspoon salt
¾ teaspoon dried thyme
¼ teaspoon freshly ground black pepper
½ cup elbow macaroni
4 cups chopped fresh spinach
¼ cup finely grated Parmesan cheese, or more to taste
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Combine broth, tomatoes, kidney beans, onion, carrots, celery, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and pepper in a 6-quart slow cooker. Cover and cook on Low for 6 to 8 hours.
Dotdash Meredith Food Studios
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
Stir macaroni and spinach into the slow cooker; cover and cook for 15 more minutes.
Dotdash Meredith Food Studios
Ladle into bowls and sprinkle with Parmesan cheese.
Dotdash Meredith Food Studios
Cook’s Note
One 10-ounce package of frozen spinach (thawed and squeezed dry) can be substituted for the fresh spinach.
You can use either white or red kidney beans.
Serve with a green salad and garlic bread for dipping.