Ingredients

• 2 cans (14.5 oz) diced tomatoes
• 2 T. tomato paste
• 1/4 C. sun-dried tomato pesto
• 1 parmesan rind
• 3 cans beef stock + water to equal 6 cups
• 1 cup carrots, diced
• 1-1/4 C. celery, diced
• 1-1/2 C. onion, diced
• 5 cloves garlic, minced
• 1 t. dried oregano
• 1/2 t. dried rosemary
• 2 bay leaves
• sea salt and pepper to taste
• 1 - 15 oz. can red kidney beans, drained
• 1 - 15 oz. can great northern beans, drained
• 2 C. zucchini, diced
• 1-1/2 C. tubular pasta
• 1 C. frozen green beans, thawed
• 2-1/2 C. baby spinach
• Finely shredded parmesan
• Finely shredded prosciutto

Instructions

1. Place diced tomatoes, tomato paste, tomato pesto, Parmesan rind, beef stock, water, carrots, celery, onion, garlic, oregano, rosemary, and bay leaves in slow cooker. Season with salt and pepper to taste. Cook on low heat 6-8 hours or high heat 3-4 hours.
2. Add kidney beans, great northern beans, zucchini, and pasta and cook on high heat for an additional 20-30 minutes or until pasta is tender. Stir in spinach and green beans and cook for an additional 5 minutes. Serve in soup bowls and top with parmesan and shredded prosciutto.