1 packet Healthy Solutions Italian Meatballs spice blend
1 24oz. can fire roasted diced tomatoes
2 tbsp. olive oil
1 cup canned kidney beans, rinsed and drained
1 package frozen green beans
2 cups fresh spinach (optional)
3 carrots, peeled and cut into 1” chunks
3 celery stalks, washed and cut into 1” pieces
2 tbsp. Grated Parmesan for topping
2 cups cooked Penne Pasta
4 cups (32 oz.) vegetable broth
In a large pan, sauté carrots, celery, and green beans in olive oil over medium heat for 2 to 3 minutes. Spray slow cooker with non-stick spray and place vegetables in bottom. Add vegetable broth, diced tomatoes and packet of Italian Meatballs spice blend. Cook on low for 6-8 hours. About 30 minutes before serving, cook pasta and drain. Add spinach and pasta to slow cooker. Soup is ready to serve when pasta is hot and spinach is wilted. Top with grated Parmesan before serving.
Note: Get everything ready the night before and keep it in the refrigerator. Put it in the slow cooker on low before leaving for work.