- 6 cups vegetable broth
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can kidney beans, drained
- 1 large onion, chopped
- 2 large carrots, diced
- 2 ribs celery, diced
- 1 cup green beans
- 1 small zucchini, chopped
- 3 cloves garlic, mince
- 1 tablespoon minced fresh parsley
- 1 ½ teaspoons dried oregano
- 1 teaspoon salt
- ¾ teaspoon dried thyme
- ¼ teaspoon freshly ground black pepper
- ½ cup elbow macaroni
- 4 cups chopped fresh spinach
- ¼ cup finely grated Parmesan cheese, or more to taste
- Gather all ingredients.
- Combine broth, tomatoes, kidney beans, onion, carrots, celery, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and pepper in a 6-quart slow cooker. Cover and cook on Low for 6 to 8 hours.
- 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.
- Stir macaroni and spinach into the slow cooker; cover and cook for 15 more minutes.
- Ladle into bowls and sprinkle with Parmesan cheese.
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