• 4 cups (950ml) reduced-sodium vegetable broth
  • 2 (14-ounce or 720g) cans diced tomatoes
  • 2 (15-ounce or 385g each) cans white kidney beans
  • 2 medium (120g) carrots, peeled and chopped
  • 2 medium (80g) celery stalks, chopped
  • 1 small (70g) white or yellow onion, chopped
  • 3 teaspoons Italian seasoning
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/2 cup (50g) uncooked ditalini pasta
  • 1 medium (200g) zucchini, chopped
  • 2 cups spinach, coarsely chopped
  • Basil (optional)
  1. In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, Italian seasoning, garlic powder, bay leaves, salt and black pepper. Cover, and cook on low for 6–8 hours or on high for 3–4 hours.
  2. One hour before the soup is done cooking, add pasta, zucchini and spinach. Cover, and continue to cook for an additional hour. Remove bay leaves, and season, to taste, with salt and black pepper. Ladle soup into bowls, and sprinkle Parmesan cheese over the top. Garnish with basil, if desired.