3 cups reduced sodium vegetable broth
1-15 oz can cannellini beans, drained and rinsed
1-28 oz can diced tomatoes
2 carrots, peeled and chopped
1 celery stalk, chopped
1 cup onion, chopped
1 tsp dried thyme
1/2 tsp dried sage
2 bay leaves
salt and pepper
2 cups cooked ditalini pasta (or any small pasta)
2 cups coarsely chopped fresh spinach
1 medium zucchini, chopped
4 T grated Parmesan cheese
In slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 tsp salt and black pepper. Cover and cook on low for 6-8 hours.
30 minuts before the soup is done cooking, add cooked pasta, zucchini, and spinach. Cover and cook 30 more minutes. Remove bay leaves and season to taste with salt and pepper. Ladle soup into bowl and sprinkle with parmesan cheese.