Homemade Minestrone

***I couldn't believe how yummy this soup is. I've made it several times to perfect it to our liking. I believe I hit the jackpot. It's so tasty we couldn't get enough of it!

Homemade Minestrone Soup

Ingredients:
2 Tbsp. EVOO, EVCO (or good ole bacon grease :-D)
1 small onion, chopped
2 stalks celery
4 cloves garlic, minced
28 oz. can of diced tomatoes, undrained
16 oz. frozen mixed vegetables
2 small zucchini, diced
2oz. (2 handfuls) fresh baby spinach
15 oz. can cannellini beans (white kidney) drained and rinsed
15 oz. can red kidney beans drained and rinsed
1 tsp. dried parsley
1 tsp. dried oregano
2 tsp. dried basil
1/2 tsp. dried rosemary, crushed
1/2 tsp. dried thyme
2 whole Bay leaves
1/2 tsp. sea salt
1/4 tsp. ground black pepper
2 Tbsp. Better than Bouillon vegetable base (*this helps the flavor)
5 1/5 cups chicken or beef broth (or water)
1 cup uncooked shell, rotini, or elbow pasta

Directions:
Heat oil in a skillet and saute onion, celery, and garlic 10 minutes. Transfer to a sprayed 6 qt. slow cooker. Add everything else except the pasta (save for later). Cook on LOW for 6-7 hours. Add your pasta of choice to crock pot and finish cooking 30 more minutes or til pasta is done.

*Note: The vegetable base amps up the flavor in this. It is a must so don't leave it out if you can help it.