Ingredients

• Ingredients Units USM Scale 1x2x3x 1 medium onion, diced 2 medium carrots, diced 2 stalks celery, diced 1 zucchini, cut into half moons 1/3 lb. green beans cut into 1 inch pieces, about 1 1/2 cups 3 – 4 cloves garlic, minced 1 can (14oz) kidney beans, drained and rinsed 1 can (14oz) cannellini or northern beans, drained and rinsed 1 can (28oz) diced tomatoes, with juices 1 teaspoon dried basil 1 teaspoon dried oregano 2 – 3 bay leaves generous pinch of red pepper flakes, optional 4 – 5 cups vegetable broth or water (or combo) big handful of fresh spinach 1 cup pasta (small pasta such as elbow, shells, mini penne or rotini) mineral salt & pepper to taste Optional garnish lemon, juice of fresh chopped parsley

Preparation

• Instructions Add all the ingredients to your slow cooker, except for the spinach and pasta, ending with the broth last. Give a good stir and cook: HIGH for 4 – 5 hours LOW for 7 – 8 hours Add spinach during the last 30 minutes of cooking. Cook the pasta according to package directions, adding to the soup once it has finished cooking. Remove bay leaves before serving. Serve with squeeze of lemon and parsley overtop. Pairs great with Artisan Bread! Serves 4 – 6 Store: Leftovers can be kept in an airtight container in the refrigerator for up to 4 – 5 days. To freeze, place into freezer-safe container and store for up to 3 months.