1. Combine the cannellini beans and tomatoes in a greased slow cooker insert. Add the broth, onion, carrots, garlic, rosemary, parsley and thyme to the insert. Cover and cook for four hours on high. 2. Add the spinach; continue cooking for 10 minutes. Boil the small shell pasta until shells are al dente. 3. Add pasta to serving dish, pour soup over. ---------------------------------------------------------------------------
Nutrition
Ingredients
