Skinny Taste Minstrone Soup {crock pot}

Hello ya'll!  This winter has been so crazy warm in Dallas.  While I love the weather, it does not make me want to use my new crock pot often.  I love making soups over the weekend, because it means I don't have to eat sandwiches at work...Life is all about the small things :)  I got this recipe from Skinny Taste {I know, I am obsessed}.  You can find Gina's directions {here}. You will need:

• 1/2 chopped onion
• 1 cup chopped carrots
• 1 celery stalk, chopped
• 2 garlic cloves, minced
• 1 (28 oz) can diced tomatoes
• 1 (15 oz) can cannellini beans, rinsed
• 3 cups fat free chicken broth
• 1 oz chunk of good Parmesan cheese rind
• 1 fresh rosemary sprig
• 2 tbsp chopped fresh basil
  
• 1/4 cup chopped fresh parsley
• salt and pepper
• 1 medium zucchini, chopped
• 2 cups chopped fresh spinach (or frozen (defrosted))
• 2 cups cooked small pasta elbows (al dente)
• parmesan and mozzarella cheese to top

Directions:

1. If you are going to put this on early in the morning you can go ahead and chop up all your veggies.  I put the onion, carrots, and celery in a bowl together over night {i love making recipes easy!}.  

2.  Be sure that your rinse beans. Puree beans with 1 cup of the broth in a blender .

3.  In your crock pot combine everything except zucchini, spinach, and pasta.  Cook on low for 6 to 8 hours.

4.  About forty minutes before your soup is done add zucchini and spinach. Cook for 30 more minutes then add cooked pasta (I might of added an entire bag of pasta instead of adding 2 cups...this *might of lead to scooping out pasta with a slotted spoon), cook 10 minutes more.  

5.  Find and remove the rosemary sprig, and parmesan rind {I found this fun}.  Season soup with salt and black pepper. Ladle soup into bowls and top cheese.

I am thankful tomorrow is Thursday...and it is going to be 80 degrees...and dry shampoo makes my morning routine sooooo easy.  :)

{leslie}