Slow Cooker Vegetarian Minestrone

This is a great recipe for vegetarian minestrone that you can make in the crock pot, set it on low all day and forget.  You will come home to a delicious and hearty meal with minimal work on your part!  Feel free to add cooked sausage or bacon if you can't stand to go without meat but I promise, I didn't miss it!  

Slow Cooker Vegetarian Minestrone (adapted from skinnytaste.com)

1/2 yellow onion, diced
1 c. diced carrots
1 celery stalk, diced
2 cloves garlic, minced
1 (28 oz.) can fire roasted tomatoes
1 (15 oz.) can pinto beans (use any bean you like!), rinsed and drained
3 c. vegetable broth
1 Parmesan cheese rind (left whole - feel free to leave this out if you don't have it)
1 sprig fresh rosemary
2 bay leaves
1 T. dried basil
1/4 c. chopped fresh parsley
2 t. salt
1 t. pepper
1 medium zucchini, diced
2 c. chopped fresh or frozen kale (can use any leafy green you like!)
4 oz. small pasta (I used small shells), cooked according to package directions
Shredded Parmesan cheese for serving, if desired

In a 6 qt. slow cooker that has been sprayed with cooking spray combine the onion, carrots, celery, garlic, tomatoes, beans, broth, Parmesan cheese rind, rosemary, bay leaves, basil, parsley, salt and pepper and cook on low for 6-8 hours.  

45 minutes before serving add the zucchini and kale.  Cover and cook for 30 minutes.  Add the cooked pasta and cook an additional 10 minutes.  Remove rosemary sprig, bay leaves and parmesan rind and season to taste with additional salt and pepper.  Serve with Parmesan cheese, if desired.

6 servings (235 calories each serving) according to my calculator on loseit.com