A delicious hearty soup
This soup can easily be made in the slow cooker if you’d prefer to go that route. You can add all the ingredients to the slow cooker minus the pasta, spinach and parsley, then let everything simmer for 4-6 hours on low or 2-3 hours on high. Stir in the pasta and spinach and let everything cook for an additional 20-30 minutes, or until pasta is tender. Sprinkle with parsley and serve.
You can use fresh or frozen green beans, whatever you prefer.
Try to cut all the vegetables the same size so that they cook at the same rate.
This soup freezes well, although the pasta and vegetables may be a little softer upon thawing and reheating.
Be sure to drain and rinse your beans before adding them to the soup, you want to get rid of all that extra sodium!
This soup is hearty enough to serve as a main course, but if you’d like an extra dose of protein, try adding some cooked Italian sausage.