1/2teaspoonfreshly ground pepperand more if needed
1 1/3cupsdiced zucchini1 small
1 1/3cupsshell pasta
4clovesgarlicminced
215 oz cans dark red kidney beans, drained and rinsed
114.5 oz can green beans, drained
2cupsfresh spinachcoarsely chopped
Instructions
Add vegetable stock, tomatoes, tomato paste, celery, carrots, onion, potato, parsley, basil, oregano, thyme, rosemary, and sugar to a slow cooker. Season with salt and pepper and cook on low heat 6 - 8 hours or high 3 - 4 hours.
Add in zucchini, pasta, garlic, kidney beans and cook on high heat an additional 30 - 40 minutes until pasta is tender. Stir in spinach and green beans and cook several minutes until spinach is wilted and beans are warm. Add more salt and pepper to taste, if needed.