An abundance of vegetables, beans and pasta makes this soup so hearty you'll hardly notice the lack of meat. The drizzle of olive oil and sprinkle of Parmesan at the end adds a special touch to this slow-cooker minestrone.
2 (15 ounce) cans no-salt-added Great Northern beans, drained and rinsed
3 cups water
1 cup chopped yellow onions (from 1 onion)
1 cup chopped roasted red bell pepper (about 2 medium peppers)
½ cup chopped celery (from 2 celery stalks)
2 garlic cloves, minced (about 2 teaspoons)
2 teaspoons smoked paprika
¾ teaspoon kosher salt
½ teaspoon black pepper
2 small yellow squash, quartered lengthwise and sliced (about 2 cups)
4 ounces uncooked ditalini pasta (about 1 cup)
1 (6 ounce) package baby spinach
2 tablespoons extra-virgin olive oil
2 ounces Parmesan cheese, shaved (about 1 cup)
Stir together the tomatoes, beans, water, onions, roasted bell pepper, celery, garlic, smoked paprika, salt, and black pepper in a 5- to 6-quart slow cooker. Cover and cook on LOW until the vegetables are tender, about 6 hours. Stir in the squash and pasta; cover and cook on HIGH until the squash and pasta are tender, about 15 minutes. Add the spinach, stirring just until the spinach is wilted. Ladle the soup into bowls. Drizzle each serving evenly with the oil, and top evenly with the Parmesan.
Multicooker Directions: Stir together the tomatoes, beans, water, onions, roasted bell pepper, celery, garlic, smoked paprika, salt, and black pepper in the inner pot of a 6-quart multicooker. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the vegetables are tender, about 7 hours. Turn off the cooker. With the lid off, press SAUTÉ [Normal]. Bring the soup to a boil. Stir in the squash and pasta. Cook, uncovered, until the squash and pasta are tender, stirring occasionally to prevent the pasta from sticking to the bottom of the pot. Gradually add the spinach, stirring just until it wilts. Finish the recipe.