A brothy soup packed with vegetables is not only inviting but healthy. Lately with this crazy cold winter that has engulfed everyone, I'm making soups almost on a daily basis. This recipe is a hands-down classic but when I don't have time to stand over a stove, I let my slow cooker do all of the work. Bright and colorful, just looking at this soup makes my mouth water!
Serve with a garnish of shredded parmesan cheese for an extra kick of flavor.
In a slow cooker, combine broth, tomatoes, green beans, carrots, celery, onions, zucchini, tomato paste, lemon juice, bay leaf, rosemary, oregano, salt, and pepper; stir. Cover and cook on high for 4 hours or on low for 8 hours. 30 minutes prior to finishing, add the cannellini beans, kidney beans, spinach, and pasta; cook until the pasta is tender. Taste and add additional salt or pepper if necessary. Serve.