Olive Garden Minestrone (Crock Pot)

I found this recipe, while looking for a healthy easy crock pot recipe.  I served it with an Olive Garden-esque salad.  This is an easy, healthy meal!

Ingredients

• 4 cups low-sodium vegetable stock
• 2 cups water
• 2 (14.5 oz) cans diced tomatoes
• 1 cup diced celery (3 stalks)
• 1 cup diced carrots (2 carrots)
• 1 cup diced yellow onion (1 small)
• 2 Tbsp chopped fresh parsley (or 2 tsp dried)
• 2 tsp dried basil
• 1 tsp dried oregano
• ¾ tsp dried rosemary, crushed
• ½ tsp dried thyme
• 2 bay leaves
• ½ tsp sugar
• Salt and freshly ground black pepper, to taste
• 1⅓ cups diced zucchini (1 small)
• 1⅓ cups shell pasta
• 4 cloves garlic, minced
• 1 (15 oz) can dark red kidney beans, drained and rinsed
• 1 (15 oz) can white navy beans or cannellini beans, drained and rinsed
• 2 cups packed chopped fresh spinach
• Finely shredded Parmesan cheese (optional)

Instructions

1. Add vegetable stock, water, tomatoes, celery, carrots, onion, zucchini, spinach, garlic, parsley, basil, oregano, thyme, rosemary, bay leaves and sugar to your slow cooker.
2. Season with salt and pepper to taste and cook on low heat 6 - 8 hours or high 3 - 4 hours.
3. About 30 -40 minutes before serving add in pasta, and cook on high until pasta is tender.
4. Top with cheese (optional)