MINESTRONE SOUP WITH PASTA, BEANS, AND VEGETABLES

By Jaxson

Ingredients

• 3 CUPS CHICKEN BROTH
• 1 CAN DICED TOMATOES
• 1 CAN WHITE (CANNELLINI OR NAVY) BEANS DRAINED
• 2 CARROTS PEELED AND CHOPPED
• 1 CELERY STALK CHOPPED
• 1 CUP ONION CHOPPED
• 1 TSP DRIED THYME
• 1/2 TSP DRIED SAGE
• 2 BAY LEAVES
• SALT AND GROUND BLACK PEPPER
• 2 CUPS COOKED DITALINI PASTA
• 1 MEDIUM ZUCCHINI CHOPPED
• 2 CUPS COARSELY CHOPPED FRESH OR FROZEN SPINACH, DEFROSTED
• 4 TBSP GRATED PARMESAN OR ROMANO CHEESE
• BASIL SPRIGS GARNISH

Preparation

Step 1

IN A SLOW COOKER, COMBINE BROTH, TOMATOES, BEANS, CARROTS, CELERY, ONION, THYME, SAGE, BAY LEAVES, AND 1/2 TSP EACH SALT AND PEPPER. COVER AND COOK ON LOW FOR 6-8 HOURS OR HIGH 3-4 HOURS

THIRTY MINUTES BEFORE THE SOUP IS DONE COOKING, ADD DITALINI, ZUCCHINI AND SPINACH. COVER AND COOK 30 MORE MINUTES. REMOVE BAY LEAVES AND SEASON, TO TASTE, WITH SALT AND PEPPER. LADLE SOUP INTO BOWLS AND SPRINKLE PARMESAN CHEESE OVER TOP.