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Minestrone Soup
Petrucci Family, Norwood, MA
“It’s a nice hearty fall meal!!!” Greg Petrucci
INGREDIENTS PREPARATION
Serves 4
3 cups low-sodium vegetable stock
1 (28 -ounce) can diced tomatoes
1 (15-ounce) can cannellini beans, drained
2 carrots, peeled and chopped 1 celery stalk, chopped
1 cup chopped yellow onion
1 teaspoon dried thyme
1⁄2 teaspoon dried sage
2 bay leaves
Salt
Ground black pepper
2 cups cooked ditalini pasta 1 zucchini, chopped
2 cups coarsely chopped spinach
4 tablespoons grated Parmesan cheese
1. In a slow cooker, com-
bine the broth, tomatoes, beans, carrots, celery, onion, thyme, sage and bay leaves and season lightly with salt and pepper.
2. Cover and cook on low for about 6 hours, adding the ditalini, zucchini and spin- ach 30 minutes before the soup is done cooking.
3. Remove the bay leaves and adjust the seasoning with additional salt and pepper to taste. Ladle into bowls and sprinkle with Parmesan cheese.
24 – TASTE OF HOME