Minestrone Soup with Pasta, Beans and Vegetables

Ingredients

• 3 cups vegetable or chicken broth (low sodium is good)
• 1 28 oz. can diced tomatoes
• 1 15 oz. can white beans (Cannellini or Navy) drained
• 2 carrots, peeled and chopped
• 1 celery stalk, chopped
• 1 cup onion, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 2 bay leaves
• salt and ground black pepper
• 2 cups cooked Ditalini pasta
• 1 medium zucchini, chopped
• 2 cups coarsely chopped fresh spinach (if using frozen, defrost first)
• 4 tablespoons grated Parmesan or Romano cheese
• Basil sprigs for garnish (optional)

Directions

1. In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves and 1/2 teaspoon each salt and pepper. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
2. Thirty minutes before the soup is done, add Ditalini, zucchini and spinach. Cover and cook an additional 30 minutes.
3. Remove bay leaves and season to taste with salt and pepper.
4. Ladle soup into bowls and sprinkle with cheese.
5. Garnish with basil, if desired.