I found this recipe on foodnetwork.com and made it over the weekend. It was perfect and comfarting for the rainy weekend weather we had. Bonus - it's healthy too!
Ingredients
3 cups vegetable broth. Tip - use low sodium broth to beath the bloat!
1 can diced tomatoes. Tip - look for a low sodium variety
1 can white beans (drained)
1 onion, chopped
1 tsp dried thyme
1/2 tsp dried sage
2 bay leaves
Salt and ground black pepper. Tip - skip the salt and add extra pepper for flavor while still cutting the sodium
2 cups cooked ditalini pasta. Tip - use Bariila Plus Elbows. They look super cute, plus they have 4 grams of fiber and 10 grams of protein per serving!
1 medium zucchini, chopped
4 tbsp grated parmesan cheese
Optional basil sprigs for garnish
Directions
In a slow cooker, combine broth, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teasppon each of salt and pepper. Cover and cook on low for 6 to 8 hours of on Hight for 3 to 4 hours. Tip - while the slow cooker is a great option on weekdays (if you get up early enough to organize it before work), I chose to cook it in a large pot on the stove. It turned out perfect and took less time.
Thirty minutes before the soup is done cooking, add the pasta, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste. Ladle into soup bowls and sprinkle with parmesan cheese over the top.
We have been blessed with beautiful weather so far this week and I hope everyone has gotten outside to enjoy it. However, next time you are getting cabin fever during a rain storm, I encourage you to make this soup. It is a delicious and easy way to get a healthy dose of vegetables and fiber!
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