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Ingredientes
- 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, or small shells (*see note)
- 1 medium zucchini, chopped
- 2 cups coarsely chopped fresh or frozen spinach, defrosted
- 4 tablespoons grated Parmesan or Romano cheese
- Basil sprigs, garnish, optional
Direcciones
- 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 pasta, 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.
- *Ditalini is a small tubular shaped pasta that is roughly the same width and length. Looks kind of like a macaroni noodle cut in half.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 4 servings | |
| Calories 80 | |
| Calories from Fat 24 | 30% |
| Total Fat 2.69g | 3% |
| Saturated Fat 1.6g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 249mg | 10% |
| Potassium 386mg | 11% |
| Total Carbs 10.2g | 3% |
| Dietary Fiber 2.6g | 9% |
| Sugars 4.99g | 3% |
| Protein 5.0g | 8% |
