Vegetarian Minestrone - Slow Cooker

Directions: 5h Ready In

1) Combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a 6-quart slow cooker.
Cook on Low for 5 hours.

2) Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.

3) Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.