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Ingredients Jump to Instructions ↓

  1. 3 cups reduced-sodium vegetable or chicken broth

  2. 1 (28-ounce) can diced tomato es

  3. 1 (15-ounce) can white (cannellini or navy) bean s, drained

  4. 2 carrot s, peeled and chopped

  5. 1 celery stalk, chopped

  6. 1 cup onion , chopped

  7. 1 teaspoon dried thyme

  8. 1/2 teaspoon dried sage

  9. 2 bay leaves

  10. Salt and ground black pepper

  11. 2 cups cooked ditalini pasta

  12. 1 medium zucchini , chopped

  13. 2 cups coarsely chopped fresh or frozen spinach , defrosted

  14. 4 tablespoons grated Parmesan or Romano cheese

  15. Basil sprigs, garnish, optional

Instructions Jump to Ingredients ↑

  1. In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and ½ teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

  2. 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.

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