Ingredients: • 4 cups reduced-sodium vegetable broth • 3 cups water • 1 -28 oz can diced tomatoes • 2 -15 oz or can kidney beans (use white ones) • 2 medium carrots, peeled and chopped • 2 medium celery stalks, chopped • 1 small white or yellow onion, chopped • 2 teaspoons Italian seasoning • 2 bay leaves • 1/2 teaspoon salt • 1/2 teaspoon pepper • 1/2 cup uncooked pasta (use gluten-free if needed) • 1 medium zucchini, chopped • 2 cups coarsely chopped fresh or frozen spinach, defrosted Garnish: Parmesan cheese and basil (optional) Directions: \t In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, Italian seasoning, bay leaves and 1/2 teaspoon each salt and black pepper. Cover, and cook on low for 6–8 hours or on high for 3–4 hours. \t One hour before the soup is done cooking, add pasta, zucchini and spinach. Cover, and continue to cook for an additional hour. Remove bay leaves, and season, to taste, with salt and black pepper. Ladle soup into bowls, and sprinkle Parmesan cheese over the top. Garnish with basil. Serves 10 INSTANT POT: Add all ingredients and cook for 15 minutes on high with slow release.