With fall in motion I decided to try a new soup that I saw on Erica's kitchen adventures. I wasn't sure if it would be a hit with Matt, but he loved it. This is super simple to throw together in the morning and made the house smell amazing. I would try this one out soon. It makes quite a bit though so be prepared for some leftovers or you could freeze it for later.
3 cups chicken broth (I used reduced sodium)
28oz. can diced tomatoes
1 (14.5 oz) can cannellini beans
2 carrots diced (I used baby carrots and just guessed on the amount)
1 stalk celery, chopped (I didn't have any and it turned out fine)
1 c onion, chopped
1 tsp dried thyme
1/2 tsp dried sage
2 bay leaves
Salt & pepper, to taste
1 cup pasta, uncooked
2 c roughly chopped fresh or frozen (drained) spinach
1/2 lb ground sausage, browned
In the crockpot mix the broth, tomatos, beans, carrots, celery, onion, thyme, sage, bay leaves, salt and pepper.
Set on low for 6-8 or high 4-6 hours.
About 30 minutes before you eat add the pasta, sausage, and spinach. Remove the bay leaves and serve sprinkled with shredded Parmesan.
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