Ingredients
-
1
-
32
-
2
-
1/2
-
1
-
1/2
-
2
-
1
-
-
1
-
2
-
2
-
1/4
-
1/2
-
1
Directions
This soup recipe is SO easy to make, you can make it on the stove, slow cooker or Instant Pot. Directions provided for all three!,Its just my preference, but I like to puree the beans in this soup, it thickens it and you dont even know they are in there (great for picky eaters). What makes this soup extra special, is using the rind from a wedge of parmesan or Romano cheese. I always stash them in my freezer just for soups, if you dont have one toss some grated cheese into the soup while its cooking.,To keep the pasta al dente, I cook the pasta separate and add it to each bowl when I serve it, rather than throwing it in the soup which winds up soaking up all the broth. Its totally your call, you can also just add the pasta to the soup at the end.,Swap the spinach for Swiss chard or baby kale.,To keep this low-carb, omit the pasta, you honestly wont miss it with everything else in this soup.,Add some mini turkey meatballs, or even some sauteed crumbled turkey sausage.,Turkey Chili Taco Soup,Chicken Enchilada Soup,Chicken Noodle Soup,Chicken Pot Pie Soup,Turkey Meatball Vegetable Soup
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Steps
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1
Done
|
Transfer to the Crock Pot Along With the Remaining Broth, Tomatoes, Pureed Beans, Parmesan Cheese Rind, Salt and Pepper Add the Rosemary, Bay Leaves, Basil and Parsley, Cover and Cook on Low For 6 to 8 Hours |
|
2
Done
|
Forty Minutes Before the Soup Is Done Cooking, Add Zucchini and Spinach. Cover and Cook 30 More Minutes. Remove Bay Leaves, Rosemary Sprig, Parmesan Rind and Season to Taste With Salt and Black Pepper. Ladle 1-1/4 Cups Soup Into 8 Bowls With 1/4 Cup Pasta in Each and Top With Extra Parmesan Cheese If Desired. |
|
3
Done
|
Puree Beans With 1 Cup of the Broth in a Blender. Heat Oil in a Large Pot Over Medium-High Heat. Add the Carrots, Celery, Onion, Garlic and Saute Until Tender and Fragrant, About 15 Minutes. |
|
4
Done
|
Add the Remaining Broth, Tomatoes, Pureed Beans, Parmesan Cheese Rind, Salt and Pepper. Add the Rosemary, Bay Leaves, Basil and Parsley, Cover and Cook on Low 40 Minutes. Add the Zucchini and Spinach, Cover and Simmer Until the Zucchini Is Tender, About 8 to 10 Minutes. |
|
5
Done
|
Remove the Bay Leaves, Rosemary Sprig, Parmesan Rind and Season to Taste With Salt and Black Pepper. Ladle 1-1/4 Cups Soup Into 8 Bowls With 1/4 Cup Pasta in Each and Top With Extra Parmesan Cheese If Desired. |
