Recipe courtesy of Robin Miller
Episode: Slow It Down
Save Recipe Print
Total:
4 hr 15 min
Prep:
15 min
Cook:
4 hr
Yield:
4 servings
Level:
Easy
Total:
4 hr 15 min
Prep:
15 min
Cook:
4 hr
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

Pairs well with Sauvignon Blanc

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