The weekly pot of soup after the gluttony of Christmas!  This one’s a keeper, hearty and warming.

1 cup sliced celery, about 3 stalks

1 cup sliced carrots, about 2 carrots

1 cup diced onion, about 1 medium

1 1/3 cups sliced zucchini, about 2 small

4 cloves garlic, pressed

3 (14.5 oz each) cans chicken broth

2 cups water

2 (14.5 oz each) cans diced tomatoes

2 teaspoons dried basil

1 teaspoon dried oregano

1/2 teaspoon dried thyme

2 bay leaves

1/2 teaspoon sugar

1 teaspoon salt

1/2 teaspoon pepper

1 (15 oz) can red kidney beans, drained and rinsed

1 (15 oz) can white cannellini beans, drained and rinsed

1 1/3 cups elbow macaroni

2 cups packed chopped fresh baby spinach

Parmesan cheese, for topping, if desired

1  Add all ingredients to crock pot except for pasta, spinach and cheese.  Cook on low 6 – 8 hours or on high 3 – 4 hours.

2 About 30 minutes before done, stir in pasta and cook until pasta is tender.

3  Stir in spinach just before serving.  Top with cheese.

recipe from “Thrifty NW Mom”

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