Crock Pot Minestroni Soup

Servings: 6 • Serving Size: 1 1/2 cups • Calories: 168 • Fat: 0.4 g • Protein: 9.6 g • Carb: 33g • Fiber: 6.1g  •Sodium 647  mg •Vitamin A  64% •Vitamin C 27% • Calcium 6% • Iron 17%

1/2 onion, chopped
1 cup carrots, chopped
1 celery stalk, chopped
2 garlic cloves, minced
1 (28 oz) can diced tomatoes (I used crushed basil tomatoes)
1 (15 oz) can white beans, drained, rinsed (cannellini or navy)
3 cups fat free chicken broth (or vegetable broth for vegetarians)
1 oz chunk of good Parmesan cheese rind
1 fresh rosemary sprig (or 1/2 tsp dried rosemary)
2 bay leaves
2 tbsp chopped fresh basil ( I left this out because of the tomatoes)
1/4 cup chopped fresh Italian parsley leaves (about 1 Tbls dried)
salt and fresh pepper

1 medium zucchini, chopped
2 cups chopped fresh spinach
2 cups cooked small pasta like ditalini or elbows (al dente) or shells

extra parmesan cheese (fresh, not in the can) to top (not included in nutritional info above)

Rinse and drain beans. In a crock pot, combine broth, tomatoes,  beans, carrots, celery, onion, garlic, herbs, Parmesan cheese rind, salt and pepper. Cover and cook on low for 6 to 8 hours.

Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Add cooked pasta, cook 10 minutes more. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle soup into bowls and top with extra parmesan cheese.