Minestrone Soup

 

I recently revived my old recipe for minestrone soup.  It is easy and yummy and smells so good as it simmers all day.

Minestrone Soup

3 cups beef or chicken stock

28 oz. diced or crushed tomatoes

1 can white beans, drained (you can substitute small red beans)

2 or 3 carrots, diced

1-2 stalks celery, diced

1 onion, diced

1-2 cloves garlic, mashed

1 tsp. thyme

1/2 tsp. sage

1 bay leaf

Salt and pepper

2 cups ditalini pasta cooked el dente

1 medium zucchini, diced

2 cups fresh spinach, chopped

Parmesan cheese for garnish

In a crockpot, combine all ingredients except pasta, zucchini, spinach, and cheese.  Cook on low for 6-8 hours.  Thirty minutes before serving, add the zucchini and spinach.  Ten minutes before serving, add the pasta.  Serve with parmesan cheese.