Slow Cooker Minestrone Soup

[charisstoma]

Slow Cooker Minestrone Soup
https://www.cookingmamas.com/slow-cooker-minestrone-soup/

Servings 6 - 8

Ingredients

3 c. low sodium vegetable or chicken broth
1 (28-oz.) can diced tomatoes
1 (15-oz.) can cannellini or navy beans drained
2 carrots peeled and chopped
1 stalk celery chopped
1 c. onion chopped
1 tsp. dried thyme
1/2 tsp. dried sage
2 bay leaves
Salt and ground black pepper
2 c. cooked ditalini pasta
1 med. zucchini chopped
2 c. coarsely chopped fresh or frozen spinach defrosted
4 T. grated Parmesan or Romano cheese
basil sprigs optional

Instructions

1. In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper.

2. Cover and cook on LOW for 6 hours or on HIGH for 3 to 4 hours.

3. Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes.

4. Remove bay leaves and season, to taste, with salt and black pepper.

5. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired.