Slow Cooker Minestrone Soup

1 (15-oz.) can white beans, rinsed and drained
1 (32-oz.) container reduced-sodium chicken broth
2 tsp. olive oil
1/2 cup chopped onion
1 cup diced carrots
1/2 cup diced celery
2 garlic cloves, minced
1 (28-oz.) can diced tomatoes
Parmesan cheese rind (if you have one)
1 fresh rosemary sprig
2 bay leaves
2 Tbsp. chopped fresh basil
1/4 cup chopped fresh Italian parsley
1/2 tsp. kosher salt and fresh black pepper
1 medium zucchini, diced
2 cups chopped fresh (or frozen thawed) spinach
2 cups cooked small pasta, such as ditalini
Parmesan cheese, grated

Puree beans with 1 cup of the broth in a blender and set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add onions, carrots, celery and garlic; sauté until tender, about 10 minutes. Transfer to slow cooker along with pureed beans, remaining broth, tomatoes, Parmesan cheese rind, salt and pepper. Add 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 minutes more. Remove bay leaves, rosemary sprig, Parmesan rind and season to taste with salt and pepper.

Ladle 1 1/4 cups soup into 8 bowls with 1/4 cup cooked pasta in each bowl and top with extra Parmesan cheese.

Serves 8 (each serving = 1 1/2 cups)
WW SmartPoints per serving: 4