Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 1 can (14.5 oz) diced tomatoes, fire-roasted
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 2 cups zucchini, diced
  • 1 cup frozen peas
  • 6 cups low-sodium vegetable broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 bay leaf
  • 1 cup ditalini pasta, uncooked
  • 2 cups fresh baby spinach, chopped
  • 1 tbsp fresh lemon juice
  • 1/4 cup freshly grated Parmesan cheese

Instructions:

  1. Sauté the diced onion, carrots, and celery in a skillet with butter over medium heat until onions are translucent (5–7 minutes). Stir in minced garlic for the last 60 seconds.
  2. Transfer the sautéed vegetables to the slow cooker. Stir in diced tomatoes, kidney beans, cannellini beans, zucchini, broth, oregano, basil, and the bay leaf.
  3. Cover and cook on High for 3–4 hours or Low for 7–8 hours until carrots are tender.
  4. 30 minutes before serving, stir in the uncooked pasta and frozen peas. Cover and cook on High for an additional 20–30 minutes until pasta is al dente.
  5. Turn off the heat and stir in the fresh baby spinach and lemon juice until spinach is wilted.
  6. Serve hot topped with freshly grated Parmesan cheese.