Ingredients :

• 2 cups (500 mL) carrots, sliced
• 2 cups (500 mL) celery, diced
• 2 cups (500 mL) green beans, cut into 1/2-inch pieces
• 1 russet potato cut into 1 inch pieces
• 2 cans (15 ounces) red beans, drained
• 1 can 28 oz diced tomatoes
• 6 cups (1500 ml) vegetable broth
• 2 bay leaves
• 1 and a half tablespoons of Italian spices
• 1 pinch cayenne pepper flakes
• 1 zucchini sliced ​​into rounds
• 1 and a half cups of dough (ditalini, macaroni or alphabet dough)
• 2 cups (500 mL) baby spinach
• Grated parmesan (optional)

Preparation :

1. Add the carrots, celery, green beans and potatoes to your slow cooker.
2. Add preserves, broth, bay leaves and spices.
3. Cook on LOW for 6-8 hours.
4. About 30 minutes before serving, add the zucchini, spinach and pasta.
5. Serve hot with freshly grated Parmesan.

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