Fire-Roasted Tomato Minestrone

Ingredients

• 1 medium sweet onion, chopped
• 1 cup cut fresh green beans
• 1 small zucchini, cubed
• 1 medium carrot, chopped
• 1 celery rib, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cans (14-1/2 ounces each ) fire-roasted diced tomatoes
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 carton (32 ounces) vegetable broth
• 1 cup uncooked small pasta shells
• 1 cup chopped fresh spinach
• Shredded Parmesan cheese, optional

Directions

1. In a 5-qt. slow cooker, combine the first 9 ingredients. Add tomatoes and beans; pour in broth. Cook, covered, on low until vegetables are tender, 4-6 hours.
2. Stir in pasta; cook, covered, on low until pasta is tender, 30-40 minutes. Stir in spinach before serving. If desired, top with shredded Parmesan.