Slow Cooker Tortellini Minestrone Soup

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Ingredients

1 white onion (large, diced)
2 carrots (large, diced)
1 celery stalk (large, diced)
1 1/2 cups green beans (fresh, cut into three pieces)
2 cups pumpkin (or butternut squash, diced, optional - swap for potatoes if desired)
6 cloves garlic (chopped OR minced)
1/4 cup tomato paste
32 ounces crushed fire roasted tomatoes (diced)
6 cups low sodium vegetable stock (or broth)
1 pinch salt (to taste)
1 pinch pepper (to taste)
2 tablespoons Italian dried herbs
1 teaspoon dried basil
2 teaspoons crushed bouillon cube (or stock powder)
3 tablespoons fresh parsley (chopped )
1 teaspoon sugar (optional - offsets the acidity from the tomatoes)
2 bay leaves
1 parmesan rind
2 large zucchini (diced)
15 oz white navy beans, cannellini beans (drained and rinsed)
15 oz red kidney beans (drained and rinsed)
12 oz three cheese tortellini (fresh or dried)
2 cups baby spinach (loosely packed)
parmesan cheese (shredded, for serving, or Romano)

As published by Cafe Delites.

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