| 21 | 210 | 318 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 3 h 20 min | 8 |
| 2 can(s) (14oz) | Diced tomatoes, canned |
| 2 tbsp | Tomato paste, canned |
| 1/4 cup | Sun-dried tomato pesto, commercial |
| 1/4 cup | Parmesan cheese, grated (for best results, use a parmesan rind) |
| 4 cup | Vegetable stock/broth |
| 2 cup | Water |
| 1 cup chopped | Carrots |
| 1 1/4 cup diced | Celery |
| 1 1/10 ring | White onion (diced) |
| 4 clove(s) | Garlic (minced) |
| 1 tsp | Oregano, dried |
| 1 sprig | Rosemary, fresh |
| 2 leaf | Bay leaf |
| 2 tbsp | Salt (sea salt) |
| 1 tsp | Black pepper |
| 1 can(s) (15 oz) | Red kidney beans, canned, drained |
| 1 can (15oz) | Great northern beans, canned |
| 1 1/2 cup chopped | Zucchini (diced) |
| 1 1/2 cup | Ziti pasta |
| 1 cup | Green/yellow string beans, frozen |
| 2 1/2 cup | Baby spinach |
1. Add the diced tomatoes, tomato paste, tomato pesto, parmesan cheese, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to a slow cooker.
2. Season with salt and pepper to taste and cook on LOW heat 6-8 hours or HIGH 3-4 hours.
3. Add in red kidney beans, great northern beans, zucchini, and pasta and cook on high heat for an additional 20-25 minutes until pasta is tender.
4. Stir in the spinach and green beans and cook for an additional 5 minutes until heated through.
5. Serve warm topped with parmesan cheese and garlic toasts.
| Grain | 1.0 |
| Meat Alternative | 0.6 |
| Vegetables | 3.3 |
