Simple Soups

Sorry I don’t have a picture for this one, but I promise it is very tastey! When I am having a busy week, I love to pull out the crockpot. Sometimes, the last thing we want to do is think of and cook a full dinner at the end of a busy day. There are so many things you can do in a crockpot, the possibilities are endless! I made this crockpot Spinach Cannellini Bean Soup a few weeks ago and meant to post it but got wrapped up on the couch with a big bowl of warm soup and it slipped my mind πŸ™‚ It is so simple, flavorful, and comforting. I really hope you try it out!

Crockpot Spinach Cannellini Bean Soup

Ingredients:

  • 1 container vegetable broth (I believe it is a total of 4 cups)
  • 1 cup warm water
  • 1 can of cannellini beans, rinsed
  • 3/4 cup chopped carrots (I used large carrots, peeled, and cut them)
  • 1/2 bag frozen chopped spinach (about 1 1/2 cups)
  • dried thyme, basil, black pepper, and garlic powder (season to your liking, just remember dried herbs are much more potent then fresh!)
  • 1 cup whole-wheat rotini

Add all ingredients (except the pasta) to your crockpot and cook on low heat for 4-6 hours. During the last 1/2 hour, keep your crockpot on low and add in your pasta. Serve after your pasta is tender, and make sure to turn your crockpot off or the pasta will eventually overcook and become soggy! I finished off my bowl of soup with a sprinkle of low-fat mozzarella cheese. This recipe makes a total of about 4-5 servings. I froze half of mine to use at a later date! Enjoy πŸ™‚

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