minutes before ready to eat, add zucchini and spinach. Cover and cook 30 more minutes.
Add cooked pasta, cook 10 minutes more.
Remove bay leaves, rosemary sprig, and parmesan rind (if you bothered), and season to taste with salt and pepper.
Serve with extra parmesan cheese and a crusty roll, if you’re so inclined…
Notes
The original did not have the Italian Sausage, and we doubled the garlic.
I love to sprinkle red pepper flakes in it as a condiment, Colleen just likes to pile on the parmesan.
The original recipe’s author says that puree’ing the beans is optional. Many people like to have whole beans in their soup. It would be an easy step to skip if you were pressed for time.
Recipe by The Taste Place at https://www.thetasteplace.com/slow-cooker-minestrone-soup-with-spicy-italian-sausage/