Step 1

Combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a 6-quart slow cooker.

Step 2

Cook on Low for 6 to 8 hours.

Step 3

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.

Step 4

Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.