Ingredients
- 3 cups reduced-sodium vegetable broth
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can black beans, drained
- 2 carrots, peeled and chopped
- 1 celery stalk, chopped
- 1 cup onion, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 2 bay leaves
- Salt and ground black pepper
- 2 cups cooked alphabet pasta
- 1 medium zucchini, chopped
- 4 tablespoons grated Parmesan cheese
- Basil sprigs, garnish, optional
Directions
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 pasta and zucchini. Cover and cook 30 more minutes. Remove
It looks delicious. Thanks for sharing!
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