Three posts in one day- crazy I tell you! But I made this fabulous soup the other night and thought it only appropriate to share the recipe. The original recipe came from my Southern Living Slow Cooker cookbook but I changed a few things. Heaven forbid I use the exact directions in life!




Chunky Minestrone

Ingredients:
* 1 1/2 boxes of low-sodium, fat-free chicken broth
* 3 cans (14 1/2 ounce) no-salt-added diced tomatoes with roasted garlic, undrained
* 2 cans (15.5 ounce) cannellini beans, rinsed and drained
* 1 large bag of frozen chopped spinach
* 1 medium onion, chopped
* 1 cup chopped carrots (I always have the baby carrots on hand so I just used a few handfuls of those)
* 2 medium zucchini, halved and sliced
* 1 tablespoon dried Italian seasoning
* 1/2 teaspoon pepper
* 1 cup uncooked small shell pasta
* freshly grated Parmesan cheese

Directions:
Chop onion. Place in microwave save dish, cover with plastic wrap and microwave for five minutes. This will ensure that the onion will be soft and not crunchy. Bestie taught me that nifty trick!

Combine first nine ingredients in a crockpot. Cover and cook on high for 6+ hours. Add pasta 30 minutes before serving. Sprinkles each serving with cheese.




This makes a TON! But I like to cook once and freeze the rest for lunches or dinners to be easily enjoyed later.

It is so so yummy and super low fat. But best of all, it's very filling. You'll love it!