Minestrone Soup (Jennifer Clark)

3 c chicken broth

1-28 oz can diced tomatoes

1 can navy or cannelloni white beans, rinsed and drained

3 carrots, peeled and chopped

3 celery stalks, chopped (peel the stringy parts off)

1 c chopped onion

1 tsp dried thyme

1 tsp dried sage

1 tsp Italian seasoning

salt and pepper to taste

2 c cooked pasta (small in size)

1 medium chopped zucchini

2 boneless, skinless chicken breast, cooked and diced

2 c chopped spinach

grated Parmesan or Romano cheese for serving

In a crockpot, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, 1/2 tsp of salt and pepper, and Italian seasoning. cover and cook on low for 6-8 hours or on high for 3-4 hours.

About 1 hour before soup is finished cooking, add your pasta zucchini, chicken, and spinach. When done, season with salt and pepper. Put soup into bowls and sprinkle with grated cheese. Serve with crusty bread.