Crock Pot Minestrone Soup

1/2 Onion
1 C. carrots, chopped
1 celery stalk, chopped
2 garlic cloves, minced
1 28 oz can diced tomatoes
1 150z can of white beans, rinsed (cannellini or navy)
3 c. fat free chicken broth or vegetable broth(I use vegetable)
1 oz chunk of good parmesan cheese rind(I left this out and still tasted great)
1 fresh rosemary sprig
2 bay leaves
2 Tbsp chopped fresh basil
1/4 chopped fresh Italian parsley leaves
salt and pepper
1 medium zucchini, chopped
2 cups fresh or frozen(thawed) spinach
2 cups cooked small pasta like ditalini or elbows
Extra parmesan cheese to top

Rinse and drain the beans. Puree beans with 1 cup of broth in a blender(I actually prefer my beans whole so I skip the puree step)

Ina crock pot, combine broth, tomatoes, beans, carrots, celery, onion, garlic, herbs, parmesan 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 min. more. Remove bay leaves and rosemary sprig, parmesan rind and season to taste with salt and pepper. Ladle into bowls and serve with extra parmesan cheese.

Very hearty and the whole family(Avery excepted) loves it.