Ingredients
2 cans (one 28 ounces, one 14-1/2 ounces) diced tomatoes, undrained2 cups water2 medium carrots, sliced1 medium onion, chopped1 medium zucchini, chopped1 package (3-1/2 ounces) sliced pepperoni2 teaspoons minced garlic2 teaspoons chicken bouillon granules1/2 teaspoon dried basil1/2 teaspoon dried oregano2 cans (16 ounces each) kidney beans, rinsed and drained1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1-1/4 cups cooked elbow macaroniShredded Parmesan cheese
Preparation
In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender.
Stir in the beans, spinach and macaroni. Cover and cook 15 minutes longer or until heated through. Sprinkle with cheese. Freeze option: Cool soup and transfer to freezer containers. Freeze for up to 3 months. To use frozen soup, thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Sprinkle with cheese.
