Ingredients
The following ingredients have 4 Servings
- 1/2 onion (chopped)
- 1 cup carrots (chopped (about 3 carrots))
- 1 celery stalk (chopped)
- 2 garlic cloves (minced)
- 1 28oz can petitie-diced tomatoes
- 1 15 oz can white beans, drained & rinsed
- 3 cups fat free chicken broth or vegetable broth
- 1 oz Parmesan cheese rind
- 1 fresh rosemary sprig
- 2 bay leaves
- 2 Tbsp. chopped fresh basil (or 1 1/2 tsp. dried)
- 1/4 cup chopped fresh Italian parsley leaves (or 3/4 tsp. dried)
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 medium zucchini (chopped)
- 2 cups chopped fresh or frozen (defrosted spinach)
- 1-2 cups cooked small pasta like ditalini or elbows (al dente)
- Parmesan cheese (for serving)
Instruction
- In a crock pot, combine broth, tomatoes, beans, carrots, celery, onion, garlic, herbs, parmesan cheese rind, salt and pepper. Cover and cook on LOW for 6 to 8 hours.
- Thirty minutes before the soup is done cooking, add zucchini and spinach.
- Cover and cook 30 more minutes.
- Add cooked pasta, cook 10 minutes more.
- Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper.
- Ladle soup into bowls and top with extra parmesan cheese. ENJOY!!
