Minestrone soup in a slow cooker

Ingredients:

• 2 cups cooked ditalini pasta
• 1 can (800 g) diced tomatoes
• 1 can (420 g) canned white beans (cannellini or navy beans), drained
• 3 cups low-sodium broth
• 2 carrots, peeled and chopped
• 1 stalk celery, chopped
• 1 cup chopped onion
• 1 teaspoon dried thyme
• 1/2 tsp dried sage
• 2 bay leaves
• 1 medium zucchini, chopped
• 2 cups coarsely chopped fresh or thawed spinach
• 4 tbsp. l. grated Parmesan or Romano
• Basil sprigs, for garnish, optional

Preparation:

1. Mix in a slow cooker bouillon with tomatoes, beans, carrots, celery, onions, thyme, sage, bay leaf, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
2. Thirty minutes before the end of the soup cooking time, add the ditalini, zucchini, and spinach. Cover and cook for another 30 minutes. Remove the bay leaves and season with salt and black pepper to taste. Ladle the soup into bowls and sprinkle with Parmesan cheese. Garnish with basil, if desired.