Slow Cooked Minestrone Soup

If you like minestrone soup, you'll LOVE this recipe! It's always my favorite to order at Olive Garden, and it was just as good homemade! It's so light and healthy, I just love it! Serve with yummy bread. mmmm...Serves 6.

Slow Cooked Minestrone Soup

3 c chicken broth, or vegetable broth
1 28-oz can diced tomatoes
1 15-oz can white cannellini or navy beans, drained
2 carrots, peeled and chopped
1 celery stalk, choped
1 c onion, chopped
1 tsp dried thyme leaves
1/2 tsp dried sage, or 1/4 tsp ground sage
2 bay leaves
1/2 tsp salt
1/2 tsp pepper
2 c ditalini pasta, cooked
1 med zucchini, chopped
2 c fresh spinach--or frozen, defrosted, chopped
grated Parmesan cheese
salt and pepper, to taste
basil springs as garnish, optional

1. In a crock pot, combine chicken broth, tomatoes, beans carrots, celery, onion, thyme, sage, bay leaves, and salt and pepper. Cover and cook on LOW for 6 to 8 hours, or HIGH for 3 to 4 hours.
2. Thirty minutes before soup is done, add cooked pasta, zucchini and spinach. Cover and cook 30 minutes more.Remove bay leaves and season with salt and pepper to taste. Serve, passing the Parmesan cheese for flavor. Garnish with basil sprigs, if desired.