2cupsfresh baby spinach or 1 package frozen and thawed spinach
grated fresh parmesanoptional
Add carrots, celery, green beans, and potatoes to at least a 6-quart slow cooker. Stir in the canned beans, tomatoes, vegetable stock, bay leaves, Italian seasoning, and red pepper flakes. Secure the lid and cook on the low setting for 6-8 hours or the high setting for 4 hours.
About 30 minutes prior to serving, stir in the zucchini and the pasta. Remove the lid and stir in the spinach.
Serve warm with grated fresh parmesan, if desired.
Vegan: For a vegan version of this soup, simply omit the freshly grated parmesan at serving.Gluten-Free: For a gluten-free version of this soup, simply use gluten-free pasta.Make-Ahead: Allow the minestrone soup to cool. Place into the refrigerator in an airtight container and store for up to 5 days.Freezer Friendly: Allow the minestrone soup to cool. Place into freezer-safe container and store for up to 3 months. To reheat, allow to thaw in the refrigerator overnight and reheat over medium-low heat on the stovetop until heated throughout, about 15 minutes.