Recipe

Ingredients

4 medium carrots (about 1 cup), chopped
4 celery stalks (about 1 cup), chopped
4 - 5 cloves garlic, minced
1 medium onion (about 1 cup), diced
2 bay leaves
4 teaspoons dried basil
1 teaspoon dried oregano
1 1/2 teaspoon dried rosemary
1 1/2 teaspoon dried thyme
2 can (14.5 oz Hunts spicy red pepper diced tomatoes)
1 can (14.5 oz Hunts oregano, garlic and basil diced tomatoes)
3 tablespoons tomato paste
32 ounce carton (4 cups) low sodium vegetable broth
1-2 cups water (as needed)
Salt and freshly ground black pepper, to taste
2 medium zucchinis (around 2 cups), sliced into halves or quarters
15 oz dark red kidney beans, drained and rinsed
15 oz light red kidney beans, drained
15 oz cannellini beans or great northern beans, drained and rinsed
1 cup small shell dried pasta (use gluten free if necessary or leave out and add chopped cauliflower instead)
Shredded or grated Parmesan cheese, for serving
Fresh parsley, finely chopped, for garnish (optional)

Add carrots, celery, garlic, onions, basil, oregano, rosemary, thyme, diced tomatoes, tomato paste and bay leaves to the slow cooker. Stir in vegetable broth and water into slow cooker and season with salt and pepper to taste. Cover with lid and cook on low for 5-6 hours or high 3-4 hours.
Stir in zucchini, kidney beans, cannellini beans and pasta and cook on high heat for an additional 30 - 40 minutes or until pasta is tender. Serve warm with bread and top with parmesan cheese and garnish with parsley if desired.