Fresh shredded Romano or Parmesan cheeseshredded (optional)
Add the vegetable stock, water, tomatoes, celery, carrots, onion, zucchini, beans, diced tomatoes, parsley, basil, oregano, thyme, rosemary, and bay leaves to a large dutch oven (you can also use your slow cooker if you wish*).
Bring the soup to a boil and reduce heat to medium, cooking for about 20 minutes.
Add the spinach and pasta and cook for an additional 20-25 minutes.
Add more water as needed.
Garnish with Romano or Parmesan cheese, if desired.
*If you decide to make slow cooker minestrone, add all of the ingredients to your slow cooker except spinach and pasta and cook on low 4-5 hours. Add the pasta and spinach for the last 45 minutes.
Olive Garden Minestrone Soup by thesimpleparent.com