Minestrone Soup

I like this soup because it's kind of a dump & forget meal. You just dump it in the crockpot & forget it. It's also healthy!
6 c. chicken broth
1 (28 oz) can diced tomatoes
1 (8 oz) can tomato sauce + 1 can of water
1 (15 oz) can white beans (cannellini or navy)beans, drained
2 carrots, peeled & chopped
1 celery stalk, chopped
1 c. onion, chopped
1 T. Italian seasoning
2 bay leaves
1/2 t. each Salt & pepper
2 c. cooked ditalini pasta
1 medium zucchini, chopped
2 c. coarsely chopped fresh spinach or frozen spinach, defrosted
4 T. parmesan cheese

In a slow cooker, combine broth, tomatoes, tomato sauce, beans, carrots, celery, onion, seasonings. Cover & cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

Thirty minutes before the soup is done cooking, add pasta, zucchini & spinach. Cover & cook 30 more minutes. Remove bay leaves & season to taste with salt & pepper. Ladle into bowls & sprinkle with parmesan cheese. Great with Lion house rolls.

We have also added 2 c. cut green beans & 1 c. corn to make it go further if you're feeding a crowd. Or we have substituted kidney beans for the navy beans.