Slow Cooker Tortellini Minestrone Soup

INGREDIENTS

large white onion ((or 2 small onions), diced)

large carrots (, diced)

large celery stalk (, diced)

1 1/2 cups

fresh green beans (, cut into three pieces)

2 cups

diced pumpkin or butternut squash ((optional - swap for potatoes if desired))

6 cloves

garlic (, chopped OR minced)

1/4 cup

tomato paste

3 cans

((14.5 oz) diced or crushed fire roasted tomatoes)

6 cups

vegetable broth ((or stock))

salt and pepper

2 tbsp

Italian dried herbs

1 tsp

dried basil

2 tsp

vegetable bouillon powder ((or stock powder))

3 tbsp

chopped fresh parsley

1 tsp

sugar ((optional -- offsets the acidity from the tomatoes))

bay leaves

parmesan rind

large zucchini (, diced)

1 can

((15 oz | 425 grams) white navy beans (Cannellini beans), drained and rinsed)

1 can

((15 oz | 425 grams) red kidney beans, drained and rinsed)

x packet ((340 gram | 12 ounce) three cheese tortellini (I use dried not fresh, but you can use fresh or refrigerated if desired))

2 cups

loosely packed baby spinach

Finely shredded Parmesan cheese (, for serving (or Romano))