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Submitted By: Shari Walker
- 2 (28 oz) cans crushed tomato
- 1 small onion, finely chopped
- 1 rib of celery, finely chopped
- 1 carrot, peeled and chopped
- 8 ounces chopped mushroom
- 1 medium eggplant, peeled and chopped
- 1 cup chopped spinach
- 4 cloves garlic, minced
- 2 bay leaves
- 2 teaspoons red pepper flakes
- pepper to taste
- ½ cup fresh basil, chopped
Add all ingredients except the basil into your slow cooker.
Cook on LOW for 6 hours.
Once finished, discard bay leaves. Add fresh, aromatic basil and serve over whole wheat pasta or spaghetti squash!
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