Step 1

Slow Cooker Method: Add vegetable stock, tomatoes, celery, carrots, onion, garlic, basil, oregano, thyme, rosemary to a 6 or 7-quart slow cooker.

Step 2

Season with salt and pepper to taste and cook on low heat 7 - 8 hours or high 3 1/2 - 4 hours.

Step 3

Stir in zucchini, pasta, green beans, and cook on high heat and additional 20 - 30 minutes or until pasta is tender.

Step 4

Stir in spinach, kidney beans and cannellini beans, and parsley and cook several minutes until heated through.

Step 5

Stir in more vegetable broth to thin as desired. Serve warm topped with Romano cheese.