Tuscan Vegetable Soup

Tuscan Vegetable Soup

  • 1 sweet onion, chopped
  • 4 carrots, sliced
  • 4 stalks celery, sliced
  • 1 large zucchini, diced
  • 2 cloves garlic, minced
  • 2 t dried thyme
  • 1 t dried rosemary
  • 1 t salt
  • 1/2 t black pepper
  • 64 oz. chicken broth
  • 2 (15 oz.) cans of diced tomatoes

Place all ingredients in slow cooker on low for 3 hours.

  • 1 (15 oz.) can cannellini beans, drained, rinsed, and mashed with a spoon or in the processor
  • 3 (15 oz.) cans cannellini beans, drained and rinsed
  • 4 C spinach leaves, chopped
  • Parmesan cheese

Add beans and spinach leaves to slow cooker and turn to high for 45 minutes.  Top with Parmesan, if desired.

Adapted from foodnetwork.com

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