Pasta Week: Crockpot Minestrone Soup

My husband usually complains when I don't have any meat at dinnertime - he's a growing boy, that is. (You hear the sarcasm, right?) He's not picky about veggies or anything like that, but he loves meat. I was really surprised when he didn't complain at all about this soup. He had 2 helpings and raved about how good it was. I personally love anything with zucchinis in it - lots and lots of spaghetti. I couldn't get enough of this soup. It was so flavorful!

And a huge milestone for my blog - this is my 1000th post! :)

(Print)
What you need:

• 1/2 onion
• 1 cup carrots
• 1 celery stalk
• 2 garlic cloves
• 1 (28 oz.) can diced tomatoes
• 15 oz. white beans, rinsed and drained
• 3 cups chicken broth
• 1 oz. Parmesan rind
• 1 rosemary sprig
• 2 bay leaves
• 2 Tbsp. basil
• 1/4 cup parsley
• salt and pepper
• 1 medium zucchini
• 2 cups spinach
• 2 cups ditalini
• Extra Parmesan, for serving

Directions:

1. Puree beans and 1 cup broth in blender.
2. Place blender mixture, onion, carrots, celery, garlic, tomatoes, 2 cups chicken broth, Parmesan rind, rosemary, bay leaves, basil, parsley, and salt and pepper, to taste, in the crockpot.
3. Cook on low 6 to 8 hours.
4. 40 minutes prior to eating, add zucchini and spinach.
5. Prepare pasta al dente.
6. Remove bay leaves, rosemary sprig, and Parmesan rind.
7. Place ditalini in soup bowl, pour soup over top, and sprinkle Parmesan cheese over it.

Recipe from Skinny Taste

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