slow cooker minestrone soup

 This recipe was a hit.  I love the idea of pureeing the beans (my family didn't even know they were there!) and everyone added their own pasta into their bowl. 

slow cooker minestrone soup (slightly adapted from skinnytaste)
1 (15-ounce) can cannellini beans, drained
32 ounces vegetabke broth (oops! I forgot and used chicken)
2 teaspoons oil
1 cup diced carrots
1/2 cup diced celery
2 garlic cloves, minced
1 (28 ounce can) pureed tomatoes
Parmesan cheese rind, optional
1 fresh rosemary sprig
2 bay leaves
2 tablespoons chopped fresh basil
1/4 cup chopped fresh Italian parsley
1/2 teaspoon kosher salt and fresh black pepper
1 medium zucchini, diced
2 cups fresh spinach
2 cups cooked small pasta such as ditalini
extra Parmesan cheese for garnish

Puree beans with 1 cup of the broth in a blender.  Heat oil in a large nonstick skillet over medium-high heat.  Add the carrots, celery, onion, garlic, and saute until tender and fragrant, about 15 minutes.
Transfer to the slow cooker along with the remaining broth, tomatoes, pureed beans, Parmesan cheese rind, salt and pepper.  Add the rosemary, bay leaves, basil and parsley, cover and cook on low for 6 to 8 hours.
Forty minutes before the soup is done cooking, add zucchini and spinach.  Cover and cook 30 more minutes.  Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper.  Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra Parmesan cheese if desired.