Slow-Cooker Minestrone Soup

A hearty soup is a great option on a cold, winter day, and this one is filled with nutrients:

Ingredients:

• 6 cups vegetable broth
• 28-ounce can diced tomatoes
• 15-ounce can cannellini beans, drained and rinsed
• 15-ounce can kidney beans, drained and rinsed
• 2 cups frozen green beans
• 4 medium carrots, chopped
• 1 medium zucchini, chopped
• 1 stalk celery, chopped
• 1 medium onion, chopped
• 2 tablespoons dried Italian seasoning
• 1 bay leaf
• 4 garlic cloves, minced
• 1 teaspoon salt
• ¾ teaspoon pepper
• 1 cup cooked (or 2 ounces of dry) whole-grain elbow pasta
• 2 cups fresh baby spinach
• Garnish: 1¼ cups freshly grated Parmesan cheese (optional)

Directions:

1. Combine ingredients, except pasta and baby spinach, in a 6- or 7-quart slow cooker. Cover and cook on low for 7 to 8 hours.
2. Increase heat to high. Stir in pasta and spinach. Cover and cook 15 minutes or until pasta is done.
3. Remove bay leaf before serving. Sprinkle each serving with 2 tablespoons grated Parmesan cheese, if desired.