| Level: | Easy |
| Total: | 4 hr 15 min |
| Prep: | 15 min |
| Cook: | 4 hr |
| Yield: | 4 servings |
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
- 2 carrots, peeled and chopped
- 1 celery stalk, chopped
- 1 cup onion, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 2 bay leaves
- Salt and ground black pepper
- 2 cups cooked ditalini pasta
- 1 medium zucchini, chopped
- 2 cups coarsely chopped fresh or frozen spinach, defrosted
- 4 tablespoons grated Parmesan or Romano cheese
- Basil sprigs, garnish, optional
Instructions
- In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, 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 ditalini, zucchini 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 parmesan cheese over top. Garnish with basil, if desired.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 492 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 85 g |
| Dietary Fiber | 14 g |
| Sugar | 14 g |
| Protein | 26 g |
| Cholesterol | 14 mg |
| Sodium | 1612 mg |
Reviews
I would do less pasta next time. and more broth. Otherwise very good.
Nice- not heavy. Lacked flavor, so Listening to others, I added 2 garlic cloves and Italian seasoning. Later I added garlic salt as well. Also, Not sure why it needs a slow cooker… next time will cook in le creuset and it’ll cook much quicker, or I’ll add uncooked pasta to slow cooker. We used elbows and had pita chips on the side.
I followed recipe with the following additions/modifications:
I added one more cup of broth and reduced pasta to 3/4 cup. I sautéed onion, carrots, celery and 2 cloves of minced garlic before adding to crockpot. I increased salt and pepper to 1 tsp. each and added some Italian seasoning and 2 quartered cloves of garlic.
I added one more cup of broth and reduced pasta to 3/4 cup. I sautéed onion, carrots, celery and 2 cloves of minced garlic before adding to crockpot. I increased salt and pepper to 1 tsp. each and added some Italian seasoning and 2 quartered cloves of garlic.
I didn’t have any sage on hand, but did add some garlic powder. I contemplated adding quick cooking barley rather than the pasta, but decided for this first time to use the pasta. It should be done in 20 minutes. The house smells wonderful!
Super yummy. Might just pull back a bit on the pasta next time. But will make again for sure!
This was really good and my dinner guest also really enjoyed it! We’ve been trying to eat more meatless meals. I followed some of the other comments and added more broth, I did 3 cups of vegetable and 3 cups chicken broth. I also added about a tea spoon of Italian seasoning. I sautéed the onion with olive oil and 2 cloves of minced garlic first before adding to the crock pot and added another 2 garlic cloves to the actual soup. And I sprinkled with a little red pepper flakes when I started the crock pot. This recipe is a really great base to add your own artistic flare!
This soup is rather bland.
Q
All my roommates gave very good reviews and one even said it was life changing My celiacs friend liked it, so if you can’t eat gluten this is a good recipe! I made this in an Instant Pot by using the slow cooker setting so that is an option if you don’t have a slow cooker but have a pressure cooker instead! All in all this is very good and delicious
Love trying new things but the celery and tomato sauce is a terrible combination. Worth a try though!