Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced (150g)
  • 3 cloves garlic, minced (15g)
  • 2 medium carrots, sliced into rounds (120g)
  • 2 celery stalks, sliced (100g)
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 2 cups zucchini, diced (300g)
  • 6 cups low-sodium vegetable broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup small pasta (ditalini, macaroni, or shells)
  • 2 cups fresh baby spinach (60g)
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add the diced onion, carrots, and celery. Cook until the onions are translucent and the carrots slightly soften (about 5 minutes). Stir in the minced garlic for the final 60 seconds until fragrant. Transfer mixture to the slow cooker.
  2. Add the diced tomatoes, kidney beans, cannellini beans, zucchini, vegetable broth, oregano, basil, bay leaf, salt, and pepper to the slow cooker. Stir well to combine.
  3. Secure the lid and cook on High for 3–4 hours or Low for 7–8 hours.
  4. During the final 30 minutes of cooking, stir in the small pasta to ensure it cooks al dente without over-hydrating.
  5. Once cooking is complete, stir in the fresh baby spinach (or kale), lemon juice, and chopped parsley. Remove the bay leaf before serving.