Hearty and delicious Italian soup will warm you up perfectly in the cold of the year. Traditionally, seasonal vegetables are used for the dish, therefore some ingredients may be replaced. For more piquancy not Prevents adding a little garlic and sparing salt with pepper. The amount of broth may need to be increased (to about 6-7 Art.), since the paste absorbs quite a lot of liquid. Soup it turns out delicious, even if it’s not cooked in a slow cooker, but in кастрюле на плите. 
Photo of the dish: Робин МиллерTime: 4 hours. 15 minutes. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. boiled pasta ditalini
- 1 can (800 gr.) Diced tomatoes
- 1 can (420 gr.) Canned white beans (cannellini or “navy”), drain the liquid
- 3 tbsp. reduced salt broth
- 2 carrots, peel and chop
- 1 stalk of celery, chopped
- 1 tbsp. chopped onion
- 1 tsp dried thyme
- 1/2 tsp dried sage
- 2 bay leaves
- 1 medium zucchini chopped
- 2 tbsp. coarsely chopped fresh or thawed spinach
- 4 tbsp. l grated parmesan or romano
- Sprigs of basil, for decoration, optional
Recipes with similar ingredients: ditalini paste, white beans, cannellini beans, zucchini, spinach, carrots, celery, thyme, sage, bay leaf, basil
Recipe preparation:
- In a slow cooker, mix the broth with tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaf, 1/2 tsp. salt and 1/2 tsp black pepper. Cover and cook with minimal power of 6-8 hours or at maximum for 3-4 hours.
- Thirty minutes before the soup is cooked, add Ditalini, zucchini and spinach. Cover and cook another 30 minutes. Remove bay leaves, season to taste with salt and black pepper. Pour the soup into bowls and sprinkle with parmesan. Decorate if desired top with basil.
