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

More from:

Cooking with Kids

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Senate Bean Soup

Recipe courtesy of Food Network Kitchen

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Curried Carrot Soup

Recipe courtesy of Rachael Ray

Throwdown's Matzo Ball Soup

Recipe courtesy of Bobby Flay

Butternut Squash and Apple Soup

Recipe courtesy of Michael Chiarello

Minestrone Soup

Recipe courtesy of Ellie Krieger

Browse Reviews By Keyword