Ingredients
Method
- Start by gathering all your ingredients. Dice the onion, carrots, celery, zucchini, and yellow squash. Mince the garlic and set it aside.
- In your crockpot, combine the diced onion, garlic, carrots, celery, zucchini, and yellow squash. Add the diced tomatoes, kidney beans, cannellini beans, tomato sauce, vegetable broth, and water. Stir in the dried oregano, basil, thyme, bay leaf, and a generous pinch of salt and pepper.
- Cover the crockpot with the lid and set it to cook on low for 6–8 hours or on high for 3–4 hours.
- About 30 minutes before the cooking time ends, stir in the uncooked pasta
- Once the pasta is cooked, stir in the chopped spinach and let it wilt for a few minutes. Taste the soup and adjust the seasoning if needed. Remove the bay leaf before serving.
Notes
- Use Fresh Ingredients: Fresh vegetables make a big difference in the flavor of the soup. Try to use seasonal produce when possible.
- Customize the Beans: If you prefer other beans like chickpeas or black beans, feel free to swap them in.
- Protein Options: For a meatier version, add cooked Italian sausage or shredded chicken.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well for up to 3 months.
