Servings: 8 servings

1, 15 oz can white beans, drained, rinsed (cannellini or navy) 1, 15 oz can white beans, drained, rinsed (cannellini or navy)
32 oz container reduced sodium chicken broth, or vegetable broth for vegetarians 32 oz container reduced sodium chicken broth, or vegetable broth for vegetarians
2 tsp olive oil 2 tsp olive oil
1/2 cup chopped onion ½ cup chopped onion
1 cup diced carrots 1 cup diced carrots
1/2 cup diced celery ½ cup diced celery
2 garlic cloves, minced 2 garlic cloves, minced
1 28 oz can petite diced tomatoes 1 28 oz can petite diced tomatoes
Parmesan cheese rind, optional Parmesan cheese rind, optional
1 fresh rosemary sprig 1 fresh rosemary sprig
2 bay leaves 2 bay leaves
2 tbsp chopped fresh basil 2 tbsp chopped fresh basil
1/4 cup chopped fresh Italian parsley ¼ cup chopped fresh Italian parsley
1/2 tsp kosher salt and fresh black pepper ½ tsp kosher salt and fresh black pepper
1 medium 8 oz zucchini, diced 1 medium 8 oz zucchini, diced
2 cups chopped fresh, or frozen defrosted spinach 2 cups chopped fresh, or frozen defrosted spinach
2 cups cooked small pasta such as ditalini, al dente (or GF pasta) 2 cups cooked small pasta such as ditalini, al dente (or GF pasta)
extra parmesan cheese for garnish, optional extra parmesan cheese for garnish, optional

Slow Cooker Version: subheading: Slow Cooker Version:
Puree beans with 1 cup of the broth in a blender. Heat oil in a large nonstick skillet over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.
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.
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 1-¼ cups soup into 8 bowls with ¼ cup pasta in each and top with extra parmesan cheese if desired.
Stove Top Directions: subheading: Stove Top Directions:
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.
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.
Remove the bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-¼ cups soup into 8 bowls with ¼ cup pasta in each and top with extra parmesan cheese if desired.
Instant Pot Directions: subheading: Instant Pot Directions:
Puree beans with 1 cup of the broth in a blender. Press saute in the Instant Pot and heat oil. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 10 minutes.
Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, bay leaves, basil and parsley, cover and cook high pressure 20 minutes.
Quick release, add the pasta, zucchini and spinach and cook high pressure 4 minutes. Quick release so the pasta doesn't overcook.
Remove the bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-½ cups soup into 8 bowls and top with extra parmesan cheese if desired.