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.
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.