3 cups gluten free vegetable, or chicken broth
1 28-ounce can diced tomatoes
1 15-ounce can cannellini beans drained
2 carrots peeled and chopped
1 celery stalks chopped
1 cup onions chopped
1 tsp dried thyme
1/2 tsp dried sage
2 bay leaves
Salt and pepper
2 cups brown rice pasta
1 medium zucchini, sliced
2 cups fresh baby spinach
1. In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
2. Thirty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes.
3. In a separate pot boil water and cook brown rice pasta according to package. Once drained add 1 tsp olive oil to avoid sticking.
4. Once soup is done remove bay leaves and season to taste with salt and black pepper. Ladle soup into bowls and add pasta if desired.
Hearty and delicious gluten free soup. Keep it vegan/vegetarian with vegetable broth.