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Ingredients
2 Cups rutabaga, peeled chopped
2 Large roma tomatoes, chopped
2 Medium carrots or parsnips, chopped
1 Large red-skinned potato, chopped
2 Medium leeks, chopped
3 (14 oz) Cans vegetable broth
1 Teaspoon fennel seeds, crushed
1/2 Teaspoon dried sage, crushed
1/2 Teaspoon pepper
1/2 Cup bow-tie pasta
3 Cups torn fresh spinach
Garlic toasts - See Below
Instructions
Combine rutabaga, tomatoes, carrots, potato, and leeks in a 4 quart crockpot. Add vegetable broth, fennel seeds, sage, and pepper.
Cover and cook on LOW for 8 to 9 hours or on HIGH 4 to 4 1/2 hours.
Meanwhile, cook pasta according to package directions and drain. Stir cooked pasta and spinach into soup mixture. Ladle into bowls and serve with garlic toasts.