Slow Cooker Vegetarian Pasta E Fagioli Soup

Ingredients

• 2 T olive oil
• 1 large onion, chopped
• 1 cup sliced celery
• 1/2 cup chopped carrots
• 1 T minced garlic
• 1 tsp. Italian Herb Blend
• 2-3 tsp. Spike Seasoning
• 1/2 tsp. ground fennel
• 1/2 tsp. red pepper flakes
• 2 cans red beans, rinsed and drained
• 3 cans vegetable broth
• 8 oz. can tomato sauce
• Salt and fresh ground black pepper to taste
• Several pieces Parmesan rind
• 1/2 cup 100% Whole Wheat Orzo Pasta
• 2 T good quality balsamic vinegar
• Freshly grated Parmesan cheese for serving
• Chopped fresh parsley for serving

Directions

1. Warm the olive oil in the Ninja Cooker or in a stovetop pan, then cook the onions until they begin to turn tender, about 4 minutes. Stir in the celery and carrots and continue cooking for 3-4 minutes, then mix in the minced garlic, Italian Herb Blend, Spike Seasoning, ground fennel, and red pepper flakes; cook just until fragrant, about a minute. If you used a pan, move everything into the slow cooker.
2. As the vegetables cook, set the beans in a colander in the sink and rinse them under cold water until the foaming stops.
3. Once the vegetable mixture is ready, put the rinsed beans into the slow cooker with the vegetable broth, tomato sauce, salt, freshly ground black pepper, and Parmesan rinds, if using. Cook on high for 3-4 hours, or choose low and cook for 6-7 hours.
4. Stir in the orzo, or another small pasta shape, and continue cooking for about 40 minutes. Take out the Parmesan rinds, then mix in the balsamic vinegar.
5. Ladle the soup while hot, with freshly grated Parmesan and chopped fresh parsley available to add at the table.
6. This soup freezes nicely, which makes it handy to tuck away for a chilly spring day.