Crock Pot Minestrone

Copycatted of the Minestrone from Lelli's in Detroit, MI. My weird exbf from when I was 18 (that found jesus so we broke up) made this for me once, but I've altered it to be vegan.

-1 large onion, chopped and sauteed until translucent in some oil
-1 clove garlic, chopped
-2 16 oz cans of veg-all (or a bag of frozen veggies)
-2 cans/28 oz of veg broth or fake chicken broth
-20 oz of great white northern beans
-1 can chick peas
-1 can (14 oz.) whole tomatoes, chopped
-1/2 pkg. frozen spinach
-2 T. tomato paste
-2 T. garlic powder
-2 T. chopped parsley
-1 t. salt
-1/4 t. pepper
-1/2 t. basil
-1/3 c. cooked small macaroni
-1/3 c. almond/soy/rice/hemp milk in the plain flavor (i use almond or hemp)

1. Saute onion and garlic
2. Put Veg-All, chicken broth, northern beans, whole tomatoes and all liquids from cans into the crock pot
3. Add spinach, tomato paste, garlic powder, parsley, salt, pepper, basil, sauteed onion and garlic.
4. Cook slowly for at least 2 hours (on high, or all day on low).
5. Take 1/2 of the soup and blend in food processor.
6. Pour it back in the soup pot.
7. Add macaroni and milk.
9. Stir.
10. Cook slowly 1/2 hour.

A google search told me this recipe is from he book "Best Of The Best From Michigan", published by Quail Ridge Press.