I found this recipe on The Chunky Chef and it looked so good I had to try it. I did a couple modifications as described below based on what I had on hand. It turned out delicious and we’ve been eating it for the last couple days and it tastes good.

Minestrone Soup

https://www.thechunkychef.com/hearty-slow-cooker-minestrone-soup/

Ingredients

• 1 cup carrots, sliced 
• 1 cup celery, sliced
• 1 1/2 cups yellow onion, diced
• 28 oz can diced tomatoes, with juices
• 2 Tbsp tomato paste
• parmesan rind, or 1″ chunk of parmesan (I just put some parmesan in 5 mins before serving)
• 2-3 Tbsp minced garlic
• 2 bay leaves
• 1 1/4 Tbsp dried Italian seasoning (I made homemade Italian seasoning. You can find recipe here: https://www.themediterraneandish.com/italian-seasoning/ )
• pinch of red pepper flakes
• 4 cups fat free vegetable stock or broth (I only had chicken broth, oops)
• 2 cups water
• 2 Tbsp vegetable base
• 15 oz can dark red kidney beans, drained and rinsed
• 15 oz can cannelini beans, drained and rinsed

ADD 20-25 MINUTES BEFORE SERVING

• 1 cup diced zucchini1 1/2 cups dried (I didn’t have any) 
• ditalini or other small pasta

ADD 5 MINUTES BEFORE SERVING

• 1 cup frozen cut green beans (I used fresh)
• 1 1/2 cups baby spinach, roughly chopped

Instructions

1. Add first 15 ingredients to 6 quart or larger slow cooker.  Stir to combine, cover, and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
2. 30 minutes before you want to serve the soup, add zucchini and ditalini pasta, stir, cover and cook on HIGH for 20-25 minutes.
3. 5 minutes before serving, add in frozen green beans and baby spinach, stir, cover and cook on HIGH for 5 minutes.
4. When serving, if desired, grate parmesan cheese over the soup and enjoy!