Slow Cooker Minestrone Soup

INGREDIENTS

• 2 medium carrots (about 1 cup), chopped
• 2 celery stalks (about 1 cup), chopped
• 4 cloves garlic, minced
• 1 medium onion (about 1 cup), diced
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 3/4 teaspoon dried rosemary
• 3/4 teaspoon dried thyme
• 1 32 oz can diced tomatoes (I usually use fire-roasted or Italian-style)
• 3 tablespoons tomato paste
• 2 bay leaves
• 32 ounce carton (4 cups) low sodium vegetable broth
• 1-2 cups water (only use as much as needed)
• Salt and freshly ground black pepper, to taste
• 2 medium zucchinis (around 1 1/2 cups), sliced into halves or quarters
• 1/2 cup canned or cooked red kidney beans, drained and rinsed
• 1/2 cup canned or cooked cannellini beans (or great northern beans), drained and rinsed
• 1 cup small shell dried pasta**(use gluten free if necessary or leave out and add chopped potatoes or cauliflower instead)**(see note about freezing)
• 1-2 cups fresh baby spinach, chopped (optional)
• 1-2 teaspoons balsamic vinegar (optional but adds great flavor)
• Shredded or grated Parmesan cheese, for serving
• Fresh parsley, finely chopped, for garnish (optional)