We made this soup on a recent snowy day...it was the perfect light dinner to have in front of the fireplace.
1 quart chicken stock
1 14 oz can of diced tomatoes
1 14 oz can of kidney beans
1 13 oz can of garbanzo (chickpeas) beans
2 carrots rough diced
2 celery stalks rough diced
1 cup small tube pasta
1 small bag frozen chopped spinach or fresh Swiss Chard chiffonade
8 oz ground sausage
1 egg white
3 Tablespoons breadcrumbs
1 Tablespoon Italian seasonings
1. Put first six ingredients in slow cooker and cook on high for two hours, or low on four hours.
2. Turn slow cooker to High, add pasta and spinach
3. Form 1 inch mini-meatballs and add to soup, cook on high for 45 minutes.
4. Serve soup with a grating of parmesan cheese on top and rustic bread on the side.