Crockpot Minestrone Soup

Here in the Pacific Northwest it is still cold, windy, rainy and sometimes snowy.  In other words, it is still soup weather.  This recipe makes a huge pot of yummy minestrone that is perfect served with a slice of warm bread.  This makes enough for you and a few friends too.   It has the added flavor booster of sundried tomato pesto.

• 2 cans (14.5 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1/4 cup sun-dried tomato pesto (homemade or store-bought)
• 1 parmesan rind
• 4 cups vegetable stock
• 2 cups water
• 1 cup carrots, diced
• 1 1/4 cup celery, diced
• 1 1/2 cup white onion, diced
• 4 – 5 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 sprig rosemary (or 1/2 teaspoon dried)
• 2 bay leaves
• salt and pepper to taste
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 can (15 oz) great northern beans, drained and rinsed
• 1 1/2 cups zucchini, diced
• 1 1/2 cups tubular (ditalini) pasta
• 1 cup frozen green beans, thawed
• 2 1/2 cups baby spinach, chopped

Put all ingredients, except pasta and spinach into the crockpot.  Cook on low for 6-8 hours.
You can either cook the pasta seperately, and add in or put into the pot and cook on high for 20-25 minutes.  Add in the spinach and cook for 5 more minutes.  If desired sprinkle a little parmesan cheese on top.