In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt 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 ditalini, zucchini and spinach. Cover and cook 30 more minutes.
Remove bay leaves and season, to taste, with salt and black pepper.
Ladle soup into bowls and sprinkle parmesan cheese over top.
Garnish with basil.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (276g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 26 (10%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 57.4mg||18 %|
|Sodium 399.4mg||14 %|
|Potassium 473.5mg||12 %|
|Total Carbohydrate 47.1g||14 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 45.3g|
|Protein 12.5g||18 %|
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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: 263
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