Slow Cooker Minestrone Soup is super comforting, deceptively hearty and loaded with tons of your favorite vegetables!
Heat olive oil in a skillet over medium high heat. Add in carrots, celery and onion and sauté for 3-4 minutes, then add the vegetable broth to the same pan.
Add in the garlic and cook for 1 minute. Transfer the veggies to a slow cooker. Deglaze the pan then transfer the stock to the slow cooker and add the beef stock, tomatoes, parmesan, rosemary, Italian seasonings, bay leaves, Worcestershire sauce and red pepper flakes.
Cook on high for 2-3 hours or on low for 4-6 hours. Add in zucchini, spinach, pasta, beans and cook on high heat for an additional 30 minutes or until the pasta is tender.
Season soup to taste with salt, pepper and crushed red pepper flakes if desired.
Serve immediately with parmesan cheese for serving!