In a large soup pot, brown the Italian sausage over medium to medium-high heat. Drain the fat.

Meanwhile, chop the onion, celery, carrots, and garlic.

Add the tomato paste, onions, celery, carrots, garlic, and dried oregano. Saute for about 5 minutes.

Add the can of Italian tomatoes and chicken broth. Turn the heat to high and bring to a boil.

Reduce the heat to a simmer and cook for about 30-45 minutes, until all the carrots are tender.

Add both cans of beans, the zucchini, yellow squash, and dry pasta. Bring to a boil, then reduce to a simmer.

Simmer another 10 minutes, until the pasta is cooked.

Turn off the heat and stir in the baby spinach. I like to roughly chop mine so it’s easier to eat, but you don’t have to!

Wait about 5 minutes for the spinach to wilt, and then it’s ready to serve. Season with salt and pepper.

Garnish each bowl with a teaspoon of pesto and a few grates of Parmesan cheese.

Follow the instructions through step 4. Pour everything into the slow cooker, then add the tomatoes and chicken broth.

Cover and cook on low for 6-8 hours, or on high for 3-4 hours.

Stir in the beans, zucchini, yellow squash, and pasta. Cover and turn the heat to high. Cook for about 10-15 minutes, until the pasta is al dente.

Turn off the slow cooker. Stir in the spinach and cover another 2 minutes. Season with salt and pepper.

Garnish each bowl with a teaspoon of pesto and a few grates of Parmesan cheese.