Slow Cooker Pesto Minestrone Soup

Ingredients

• 2 - 14.5 oz. (411g) canned diced tomatoes
• 1/4 cup (40 g) sun or oven-dried tomatoes
• 4 cups (960 ml) chicken or vegetable broth
• 2 cups (480 ml) water or broth
• 2 or 3 (150 g) small carrots, sliced thin
• 2 or 3 (150 g) celery stalks, sliced thin
• 1 (200 g) small to medium onion diced
• 1 teaspoon (5 ml) dried oregano
• 1/4 teaspoon (1.25 ml) dried rosemary
• 1/2 teaspoon (2.5 ml) dried thyme
• 2 bay leaves
• 1 teaspoon (5 ml) kosher salt
• Ground black pepper to taste
• 1/8 teaspoon (0.625 ml) red pepper flakes or to taste (optional)
• 3 to 5 garlic cloves, minced or thinly sliced
• 15 oz. (425 g) canned low sodium garbanzo beans
• 15 oz. (425 g) canned low sodium white, red, or black beans
• 15 oz. (425 g) canned low sodium cut green beans
• 1 (150 g) zucchini, trimmed and cut into bite size pieces
• 4 oz. (112 g) spinach, washed and chopped (about 2 cups)
• 2 to 3 tablespoons (30 - 45 ml) basil pesto
• Parmesan or Romano Cheese, grated
• 1 cup (112 g) small pasta (elbow, bow tie, orzo)

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