Add the water, beans, onion, carrots, celery, tomatoes, garlic, oregano, rosemary, crushed red pepper, bay leaves, 1/2 tsp salt and 1/2 tsp black pepper to a 6-quart slow cooker then stir to combine.
Place the lid on the slow cooker and cook on LOW heat for 6 hours.
Remove the lid from the slow cooker and stir in the pasta, spinach, zucchini, and 1 tsp salt then put the lid back on the slow cooker and continue to cook, stirring occasionally, until pasta is tender, about 30 more minutes.
Turn off the slow cooker then stir in the fresh lemon juice.
Taste the soup then season with additional salt & pepper if needed.
Ladle the soup into bowls then top with freshly grated Parmesan cheese.
Print Recipe
23 people Yepped this recipe
Comments
RECIPE COMMENTS
for this recipe?
Be the first to post a comment