Minestrone Soup with Pasta, Beans and Vegetables

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Minestrone Soup with Pasta, Beans and Vegetables

Copyright, 2006,

Robin Miller, All rights reserved

Show: Quick Fix Meals with Robin Miller

Episode: Slow It Down

 

3 cups reduced-sodium vegetable broth

1 (28-ounce) can diced tomatoes

1 (15-ounce) can white (cannellini or navy) beans,

drained

2 carrots, peeled and chopped

1 celery stalk, chopped

1 cup onion, chopped

1 teaspoon dried thyme

1/2 teaspoon dried sage

2 bay leaves

Salt and ground black pepper

2 cups cooked ditalini pasta

1 medium zucchini, chopped

2 cups coarsely chopped fresh or frozen spinach,

defrosted

4 tablespoons grated Parmesan or Romano cheese

Basil sprigs, garnish, optional

 

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.

 

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