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
- Puree beans and 1 cup broth in blender.
- 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.
- Cook on low 6 to 8 hours.
- 40 minutes prior to eating, add zucchini and spinach.
- Prepare pasta al dente.
- Remove bay leaves, rosemary sprig, and Parmesan rind.
- Place ditalini in soup bowl, pour soup over top, and sprinkle Parmesan cheese over it.
Recipe from Skinny Taste
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