{{ :recipes:minestrone.jpg?direct&200|}}
====== Ivy Road Minestrone ======
/* Description */



<WRAP right>{(rater>id=100|name=Ivy Road Minestrone|type=rate|headline=off)}</WRAP>
|**Preheat:** °|**Yield:**  servings||
|**Prep:** 0:20|**Wait:** 4:00|**Cook:** 0:00|


====== Ingredients ======
  * 3 cups reduced-sodium vegetable or chicken broth 
  * 1 (28-ounce) can diced tomatoes 
  * 1 (15-ounce) can white (cannellini or navy) 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 
  * 4 sprinkles Cayenne
  * 2 cups cooked ditalini pasta 
  * 1 medium zucchini, chopped 
  * 2 cups coarsely chopped fresh or frozen spinach, defrosted 
  * 4 tablespoons grated Parmesan or Romano cheese 
    * <color #ed1c24>Use leftover rind of Parmesan instead!</color>
  * 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 ditalini, zucchini, spinach and cayenne. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired. 

====== Notes ======

<WRAP center round important 60%>
Needs hamburger amount!
</WRAP>



/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
/*
====== Nutrition ======
|Calories (kcal): ||Fat Calories (kcal): |Cholesterol (mg): |
|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
*/



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