7 cups water
1 – 15 ounce can diced tomatoes
4 tablespoons olive oil
2 -15 ounce can kidney beans
2 medium carrots, peeled and chopped
2 medium celery stalks, chopped
1 small white or yellow onion, chopped
2 teaspoons Italian seasoning
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup uncooked pasta (use gluten free if needed)
1 medium zucchini, chopped
2 cups coarsely chopped fresh or frozen spinach
In a slow cooker add water, oil, tomatoes, beans, carrots, celery, onion, Italian seasoning, bay leaves and 1/2 teaspoon each salt and black pepper. Cover, and cook on low for 6–8 hours or on high for 3– 4 hours.
One hour before the soup is done cooking, add pasta, zucchini and spinach. Cover, and continue to cook for an additional hour.
Remove bay leaves, and season, to taste, with salt and black pepper. Ladle soup into bowls. Garnish with basil, if desired.
Repeat step 1. Cook for 25 minute. Slow release pressure.
Add pasta and spinach and close lid leaving the cooker on warm for 10 additional minutes or until pasta has cooked.
Remove bay leaves, and season, to taste, with salt and black pepper. Ladle soup into bowls. Garnish with basil, if desired. Serves 6