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. ---------------------------------------------------------------------------
Nutrition
Ingredients
