Minestrone Soup by B. Devers

I tried this Minestrone soup recipe and it was SO GOOD and SO EASY!

3 cups chicken or vegetable broth
1 28 oz can diced tomatoes
1 15 oz can white (canellini or navy beans) I used drained white beans
2 carrots, peeled and chopped
1 celery stock, 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 (I used Barilla - medium shell pasta)
1 medium zucchini, chopped
2 cups coarsely chopped fresh or frozen spinach, desfrosted
4 tablespoons parmesan or romano cheese
Basil sprigs, garnish, optional

Directions

In a slow cooker, combine broth, tomatoes, beans carrots, celery, onion,
thyme, sage, bay leaves and 1/2 teaspoon each slat 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 pepper. Sprinkle with parmesan cheese.