Crock pot Minestrone Soup

Okay, we've all had that feeling.  You wake up in the morning and realize that the pants are a little tighter than last week, you're feeling sort of "blah" from over indulging over the weekend.  (Thanks dad for that Oreo McFlurry by the way.:)  Just like my blog states, I believe in a life of balance.  I am not going to deprive myself of special "treats," but I do listen to my body and for this week's meals it is saying vegetables please:)  To continue with my Fall themed meals, I found a recipe for Minestrone Soup.  This meal will be satisfying, but also feed my body those nutrients it really wants:)  Enjoy!

• 1/2 onion, chopped
• 1 cup carrots, chopped
• 1 celery stalk, chopped
• 2 garlic cloves, minced

• 1 (28 oz) can diced tomatoes

These are the best brand!

• 1 (15 oz) can white beans, drained, rinsed (cannellini or navy) 
• 3 cups fat free chicken broth (or vegetable broth for vegetarians)
• 1 oz chunk of good Parmesan cheese rind
• 1 fresh rosemary sprig
• 2 bay leaves

• 2 tbsp chopped fresh basil
• 1/4 cup chopped fresh Italian parsley leaves 

• salt and fresh pepper
• 1 medium zucchini, chopped
• 2 cups chopped fresh or frozen (defrosted) spinach
• 2 cups cooked small pasta like ditalini or elbows (al dente)
• extra parmesan cheese to top 

Rinse and drain beans. Puree beans with 1 cup of the broth in a blender.

In a crock pot, combine broth, tomatoes, pureed beans, carrots, celery, onion, garlic, herbs, Parmesan cheese rind, salt and pepper. Cover and cook on low for 6 to 8 hours.

Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes.

I love this brand because it's full of fiber and protein!

Add cooked pasta, cook 10 minutes more. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper.