Ingredients

• 3 c. reduced sodium chicken broth
• 28-oz can diced tomatoes
• 15-oz can white beans (cannellini or navy), drained
• 2 celery stalks, chopped
• 3 c. fresh spinach
• ½ tsp. each salt and pepper
• 2 c. uncooked spiral pasta of choice
• Parmesan cheese (optional)

Directions

Combine chicken broth, tomatoes, beans, celery, salt and pepper in slow cooker. Cover and cook on low heat for six to eight hours or on high for three to four hours. Add spinach during last 10 minutes of cooking. Cook pasta in separate pot according to package directions. Drain and add pasta to slow cooker right before serving. When soup is done, dish into bowls and add salt, pepper and parmesan to taste.

Makes six servings.