Ingredients:
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)
Preparation:
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.