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    Minestrone Soup


    Source of Recipe


    Debra Rossi


    List of Ingredients


    • 5 cups of chicken broth or more
    • 1 28 oz. can diced tomatoes
    • 1 15 oz.can white cannellini 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 pepper
    • 2 cups ditalini pasta
    • 1 medium zucchini, chopped
    • 3 cups coarsely chopped fresh spinach
    • grated parmesan cheese


    Instructions


    1. In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 tsp. salt and black pepper.
    2. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
    3. 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.
    4. Ladle soup into bowls and sprinkle parmesan cheese over top.
 

 

 

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