Ingredients
2 cans (14-1/2 ounces each) beef broth1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) great northern beans, rinsed and drained1 can (14-1/2 ounces) Italian-style stewed tomatoes1 large onion, chopped1 medium zucchini, thinly sliced1 medium carrot, shredded3/4 cup tomato juice1 teaspoon dried basil3/4 teaspoon dried oregano1/4 teaspoon garlic powder1 cup frozen cut green beans, thawed1/2 cup frozen chopped spinach, thawed1/2 cup small shell pasta1/2 cup shredded Parmesan cheese
Preparation
In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 6-7 hours or until vegetables are tender.
Stir in the green beans, spinach and pasta. Cover and cook for 30 minutes or until heated through. Sprinkle with cheese.
