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Hearty Minestrone Soup

posted by regnisaw@yahoo.com 2 years ago



Ingredients


3 cups reduced-sodium vegetable or chicken broth


1 (28 oz) can diced tomatoes


1 (15 oz) can white (cannellini or navy) beans, drained


2 carrots, peeled and chopped


1 celery stalk, chopped


1 cup onion, chopped


1 tsp dried thyme


½ tsp dried sage


2 bay leaves


Salt and ground black pepper


2 cups cooked gluten free ditalini pasta


1 medium zucchini, chopped


2 cups coarsely chopped fresh or frozen spinach, defrosted


4 Tbs 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 ½ tsp 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. (Serves: 4)




tags:  hearty minestrone soup, soups, pasta, vegetarian, minestrone
 
 
 
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