5 cups vegetable broth (I use Better than Bouillon now pretty much exclusively)
2 14 oz cans diced tomatoes
1 can raw spinach, drained and rinsed
1 15 oz can kidney beans, drained and rinsed
1 15 oz can cannelloni beans, drained and rinsed
3 celery stalks, chopped
2 carrots, chopped
1 can sweet peas, drained and rinsed
3 cloves of garlic, crushed
1 teaspoon onion powder
2 tablespoons Bragg's liquid aminos
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon dried thyme
2 bay leaves
1 teaspoon celery seed
1 cup small gluten free pasta (I used corkscrew pasta)
salt and pepper to taste
vegan Parmesan for garnish
Combine all of the ingredients in the slow cooker except the pasta, salt and pepper and Parmesan. Mix well. Set your slow cooker on high for 5 hours.
Every hour or so, check the slow cooker and mix the soup. Break up the tomatoes by pressing them against the sides of the slow cooker.
When the carrots are tender, add the pasta. Cook for an additional 10-15 minutes, and then season with salt and pepper to taste.
Serve with some vegan parmesean sprinkled on top.