In a Crock pot, add kidney beans, broth, tomato, onions, zucchini, green beans, carrot, and celery. Stir to combine. Stir in garlic, parsley, thyme, oregano, salt, and pepper.
Cover and cook in slow cooker on low setting for approx 6 - 8 hours.
Bring a large pot of water to a boil. Cook macaroni, stirring occasionally until cooked through but firm, 8 minutes; drain.
Cook macaroni according to package directions. Don't overcook pasta. It should be cooked, but firm.
Add macaroni and spinach to minestrone; cook an additional 15 minutes. Top with Parmesan cheese.
Put spinach and pasta in the slow cooker. Cook approx 15 minutes.
Sprinkle each serving with Parmesan cheese.
Notes
MyWW Points: 2 Blue Plan and 5 Green Plan2 WW Freestyle Points and 5 Smart Points