Slow Cooked Cheese Tortellini and Squash

Ingredients:

1 butternut squash, peeled and seeded, cut into 1-inch chunks
1 large zucchini cut in 1-inch chunks
1 large yellow summer squash cut in 1-inch chunks
1 large onion, diced
1 large red bell pepper, diced
4 ounces thin green beans, trimmed and cut in 2-inch lengths
1 can (28-ounce) crushed tomatoes
1 can (14 1/2 ounce) vegetable stock
2 tablespoons fresh oregano, chopped
1 1/2 teaspoons chopped garlic
1 package (9-ounce) fresh cheese tortellini
1 package (5-ounce) baby spinach
3 tablespoons grated Parmesan cheese

Instructions:

In your crock pot combine squash, zucchini, onion, pepper, green beans, tomatoes, vegetable stock, oregano and garlic.  Cover and cook on low temperature setting for 5 hours.  Turn crock pot temperature to high and add tortellini.  Cover and cook an additional 20 minutes or until pasta is starting to become tender.  Fold in spinach and cheese.  Recover and cook until spinach has cooked completely.