Slow Cooker Chunky Minestrone

5 cups vegetable broth
2 14.5-ounce cans diced tomatoes, undrained
1 15.5-ounce can cannellini beans, rinsed and drained
1 10-ounce package frozen chopped spinach, thawed and
drained
1 cup water
1 white onion , chopped
1 zucchini , quartered and sliced
2 teaspoons olive oil
1 teaspoon Italian seasoning
coarse salt and freshly ground pepper, to taste
6 ounces rotini pasta, uncooked
1/4cup shredded Parmesan cheese

1] Combine the broth, tomatoes, beans, spinach, water,
onion, zucchini, olive oil, Italian seasoning and salt and
pepper in the slow cooker.
[2] Cook on low for 5-8 hours. 30 minutes before serving,
add pasta, season with salt and pepper and cook on low for
an additional 30 minutes. Serve in individual bowls and top
with cheese.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user DIER1978.