Crockpot Minestrone Soup

What you need:

• 1/2 onion
• 1 cup carrots
• 1 celery stalk
• 2 garlic cloves
• 1 (28 oz.) can diced tomatoes
• 15 oz. white beans, rinsed and drained
• 3 cups chicken broth
• 1 oz. Parmesan rind
• 1 rosemary sprig
• 2 bay leaves
• 2 Tbsp. basil
• 1/4 cup parsley
• salt and pepper
• 1 medium zucchini
• 2 cups spinach
• 2 cups ditalini
• Extra Parmesan, for serving

Directions:

1. Puree beans and 1 cup broth in blender.
2. Place blender mixture, onion, carrots, celery, garlic, tomatoes, 2 cups chicken broth, Parmesan rind, rosemary, bay leaves, basil, parsley, and salt and pepper, to taste, in the crockpot.
3. Cook on low 6 to 8 hours.
4. 40 minutes prior to eating, add zucchini and spinach.
5. Prepare pasta al dente.
6. Remove bay leaves, rosemary sprig, and Parmesan rind.
7. Place ditalini in soup bowl, pour soup over top, and sprinkle Parmesan cheese over it.

Recipe from Skinny Taste