I used a Little help for this one … Love Robin Miller she makes really good food that is affordable and realistic for the everyday person. Main Idea came from her with a few changes from me to make it my own … Enjoy!
MINESTRONE SOUP WITH PASTA, BEANS AND VEGETABLES
Ingredients
• 3 cups reduced-sodium vegetable or chicken broth
• 1 (28-ounce) can diced tomatoes
• 1 (15-ounce) can white (cannellini or navy) beans, drained
• 1/2 cup onion, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon dried Italian seasoning
• 1 clove Garlic, Finely chopped
• 2 bay leaves
• Salt and ground black pepper
• 2 cups cooked mini bow tie pasta
• 1 medium zucchini, chopped
• 1 medium yellow squash, chopped
• 2 cups loosely chopped fresh spinach
• ¼ Cup fresh parsley, finely chopped
• 4 tablespoons grated Parmesan or Romano cheese
• Chopped fresh parsley, garnish, optional
• Grated Mozzarella Cheese, garnish, optional
Directions:
In a slow cooker, combine broth, tomatoes, beans, onion, thyme, Italian seasoning, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Thirty minutes before the soup is done cooking, add pasta, zucchini, squash, parsley and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle mozzarella cheese and fresh parsley
The Only thing I did different was I did not use the carrots, we are not big fans and with the zucchini I added some yellow squash. The pasta I used was small bow ties. Also I am a big fan of spinach, fresh or frozen is fine, but I used fresh baby spinach. With Onions I have a tendency to get heart burn so I used about ½ cup and added a small diced clove of garlic. Add some crusty bread or biscuits along side it.
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