2 cups (500 ml) sliced carrots
2 cups (500 mL) diced celery
2 cups (500 mL) green beans cut into 1/2 inch pieces
1 russet potato cut into 1 inch pieces
2 cans (15 oz. each) red beans, drained
1 28-ounce can of diced tomatoes
6 cups (1500 ml) vegetable broth
2 bay leaves
1 1/2 tablespoons Italian spices
1 pinch of cayenne pepper flakes
1 zucchini, sliced into rounds
1.5 cups of pasta (ditalini, macaroni or alphabet pasta)
2 cups (500 mL) baby spinach
Grated Parmesan cheese (optional)
Add the carrots, celery, green beans and potatoes to your slow cooker.
Add the preserves, broth, bay leaves and spices.
Cook on LOW for 6 to 8 hours.
About 30 minutes before serving, add the zucchini, spinach and pasta.
Serve hot with freshly grated Parmesan cheese.