Ingredients
- 3 cups reduced-sodium vegetable or chicken broth
- 1 (28-ounce) can diced tomato plants
- 1 (15-ounce) can white-colored (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 pepper
- 2 cups cooked ditalini pasta
- 1 medium zucchini, chopped
- 2 cups coarsely chopped fresh or frozen green spinach, defrosted
- 4 tablespoons grated Parmesan or Romano cheese
- Tulsi sprigs, garnish, optional
Directions
Inside a slow oven. combine broth, tomato plants. beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and pepper. Cover and prepare on LOW for six to eight hrs or on HIGH for three or four hrs.
Half an hour prior to the soup is completed cooking, add ditalini, zucchini and green spinach. Cover and prepare 30 more minutes. Remove bay leaves and season, to taste, with salt and pepper. Ladle soup into bowls and sprinkle mozzarella dairy product over top. Garnish with tulsi, if preferred.
Recipe thanks to Robin Miller
