1/2 onion, chopped
2 carrots carrots, chopped
1 celery stalk, chopped
1 cup fresh green beans, chopped
2 garlic cloves, minced
1 28 oz can diced tomatoes
1 ¾ cups white beans
1 oz chunk of Parmesan cheese rind
1 tsp rosemary
2 bay leaves
1 tsp basil
1 Tbs parsley
salt and fresh pepper
1 medium zucchini, chopped
2 cups spinach
shredded parmesan
In a crock pot, combine broth, tomatoes, beans, carrots, green beans, 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 and parmesan rind and season to taste with salt and black pepper. Top with parmesan.
1 tsp rosemary
2 bay leaves
1 tsp basil
1 Tbs parsley
salt and fresh pepper
1 medium zucchini, chopped
2 cups spinach
shredded parmesan
In a crock pot, combine broth, tomatoes, beans, carrots, green beans, 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 and parmesan rind and season to taste with salt and black pepper. Top with parmesan.
(You can also add 2 cups cooked pasta shells, but we prefer to eat bread on the side instead)
