Italian Baked Beans & Greens

We once went to Whole Foods and had a dish that was essentially a variety of really well cooked minced vegetables with super soft beans.  It wasn't the most visually appealing dish out there, but we gave it shot and were stunned at the flavors.  I immediately decided to try to recreate the dish at home.  I've been my version is a near copy-cat, although since I haven't had them side-by-side, I can't be sure.  We get a boule of sourdough or other hearty bread to enjoy alongside and complete this dish. Oh, and because this is a crockpot dish, it's super weeknight-friendly!

Italian Baked Beans & Greens
serves 8-10

• 2 cans red kidney beans, rinsed and drained
• 2 cans white beans, rinsed and drained
• 2 TBLS minced garlic
• 1 large yellow onion, chopped
• 2 cups packed shredded carrots
• 1 cup diced celery
• 2 cups final diced zucchini
• 2 cups fine diced yellow squash
• 2 cups packed chopped spinach
• 1 can diced tomatoes, with juice
• 1 can tomato paste
• 3 cups broth
• 1 TBLS each: oregano, thyme, basil
• S&P to taste
• 1-2 TBLS red wine vinegar at the end before serving

-- Dump everything in the crockpot and cook on low for 8-10 hours, or high for 5.