Slow Cooker Pasta & Bean Soup

2 T. olive oil
6 fresh sage leaves, finely chopped
1 T. finely chopped fresh rosemary
4 medium carrots, peeled and chopped
4 medium celery stalks, chopped
3 medium boiling potatoes, chopped
2 medium onions, chopped
1 14-1/2 oz. can diced tomatoes
3 16-oz. cans cannellini beans, drained and rinsed
3 cups low-sodium chicken broth, plus extra if soup becomes too thick
4 oz. dried soup pasta, such as elbows or tubetti

In a large pot, heat oil. Stir in sage, rosemary, carrots, celery, potatoes and onions. Cook, stirring often, until softened, about 10 minutes. Transfer to a slow cooker.

Stir in tomatoes and beans. Add the broth and salt and pepper to taste. Cook on LOW about 6 hours, or until all ingredients are very tender.

Turn slow cooker to HIGH. Remove half of the soup and puree it in a food processor or blender. Return it to the slow cooker, add the dried pasta, cover and cook until pasta is tender, about 30 minutes.

Serves 8

If soup becomes too thick, add additional broth.

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