Crock Pot Minestrone Soup

3.5 points
6 servings 1 1/2 cups each

1/2 onion, chopped
1 cup carrots, chopped
1 celery stalk, chopped
2 garlic cloves, minced
28oz can diced tomatoes
15oz white beans, drained and rinsed
3 cups fat free chicken broth
1oz chunk of good parmesan cheese rind
1 fresh rosemary sprig
2 bay leaves
2 tablespooons chopped fresh basil
salt and pepper
1/4 cup chopped parlsey
1 medium zucchini, chopped
2 cups chopped fresh or frozen (defrosted) spinach
2 cups cooked small pasta

Rinse and drain beans.  Puree beans with 1 cup of the broth in a blender or food processor.

In a crock pot combine broth, tomoatoes, pureed beans, carrots, celery, onion, garlic, herbs, parmesan cheese rind, salt, and pepper.  Cover and cook on low 6-8 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, parmesan rind, and season to taste with salt and pepper.