Step 1

Combine the stock, tomatoes (with their liquid), beans, carrots, celery, onion, thyme, sage, bay leaves, and pepper in the slow cooker.

Step 2

Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Step 3

When the time is almost up, cook the orzo according to the directions on the package.

Step 4

Once the orzo is ready, add it to the slow cooker along with the chopped zucchini and spinach. Continue cooking for another 30 minutes.

Step 5

Remove the bay leaves, ladle into serving bowls, and sprinkle with cheese and basil if desired.