Recipes : Minestrone Soup with Pasta, Beans and Vegetables : Food Network

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Minestrone Soup with Pasta, Beans and Vegetables
, 2006, Robin Miller, All rights reserved

Ingredients
3 cups reduced-sodium vegetable or chicken broth
1 (28-ounce) can diced tomatoes
1 (15-ounce) can white (cannellini or navy) beans, 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 or frozen spinach, defrosted
4 tablespoons grated Parmesan or Romano cheese
Basil sprigs, garnish, optional

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