Rinse and drain beans.
In crock pot, combine broth, tomatoes, beans, carrots, celery, onion, garlic, herbs, Pamesan 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. Add cooked pasta, cook 10 minutes more. Remove bay leaves, rosemary sprig, parmasean rind and season to taste with salt and black pepper. Ladle soup into bowls and top with extra parmesan cheese (This will add more WW points).
Simmer on stove for 45 minutes before adding zucchini and pasta.
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|Serving Size: 1 Serving (1507g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 13 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 5437.6mg||188 %|
|Potassium 413.4mg||11 %|
|Total Carbohydrate 78.7g||23 %|
|Dietary Fiber 4.1g||17 %|
|Sugars, other 74.5g|
|Protein 10.9g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 370
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