1 c. carrots, sliced
1/2 c. celery, coarsely chopped
1 medium onion, halved and sliced into thin wedges
1 clove minced garlic
2 - 14 oz. cans chicken broth
1 - 19 oz. can cannellini beans, rinsed & drained
1 - 15 oz. can kidney beans, rinsed & drained
1 - 14.5 oz can Italian-style stewed tomatoes, cut up
1/2 t salt
1/8 t pepper
1 c frozen chopped spinach
3/4 c uncooked short pasta
In a 3.5 - 4 quart slow cooker, combine all ingredients except spinach & pasta; mix well.
Cover, cook on low setting for 7-10 hours.
About 20 minutes before serving, stir thawed spinach and pasta into soup. Increase heat setting to high; cover & cook an additional 15-20 minutes or until pasta is tender.
