What you need,
1 small onion, finely diced
2 medium carrots, diced
3 celery stalks, diced
4 cloves garlic, minced
1½ cups fresh green beans, cut into ½ inch pieces
1 796ml can diced tomatoes
6 cups vegetable broth (or chicken broth)
1 540ml can 6 bean medley
2 bay leaves
1 tsp. dried oregano
1 tsp. dried basil
½ tsp. dried rosemary
1/8 tsp. red pepper flakes
1 small zucchini, diced
1 cup fresh baby spinach
½ cup dried macaroni noodles
Salt and Pepper to taste
Fresh Parmesan Cheese for topping
Combine the onion, carrot, celery, garlic, green beans,
diced tomatoes, broth, beans, bay leaves, oregano, basil, rosemary and red
pepper flakes in your slow cooker. Cook on low for 6-8 hours or high for 3-4
hours. About 45 minutes before the soup
is finished add the zucchini, spinach and macaroni noodles.
Taste the soup and season it with salt and pepper before
serving.
Grate a little Parmesan cheese on top and serve with a nice
piece of bread on the side.
Jen of My Tiny Oven
