3 cups chicken or vegetable broth
1 can diced tomatoes
1 can white beans, drained and rinsed
1/2 onion, chopped
1 cup carrots, chopped
1 celery stalk, chopped
2 cloves garlic, minced
1 oz. parmesan rind
1 sprig fresh rosemary
2 bay leaves
1 tablespoon fresh basil, minced
1/4 cup fresh Italian parsley leaves
1 medium zucchini, chopped
2 cups fresh spinach
2 cups cooked ditalini pasta
Parmesan cheese, grated, garnish
Salt and pepper, to taste
In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, garlic, herbs, parmesan cheese rind, salt, and pepper. Cover and cook on high for 3-4 hours.
40 minutes before the soup is done, add the zucchini and spinach. Cover and cook for 30 more minutes.
Add the cooked pasta, cook for another 10 minutes. Remove bay leaves, rosemary sprig, cheese rind, and season to taste with salt and pepper.
Ladle soup into serving bowls, garnish with parmesan cheese and enjoy!