Categories: Soup

Ingredients

• 3 medium carrots, sliced
• 2 celery ribs, sliced
• 1 small onion, chopped
• 1 bay leaf
• 1 tsp Italian seasoning
• 1/4 tsp pepper
• 24 oz. frozen fully cooked Italian meatballs, thawed
• 32 oz. beef broth
• 2- 14.5 oz. cans Italian diced tomatoes, undrained
• 2 cups water
• 3/4 cup dry red wine
• 3/4 cup ditalini pasta
• 4 cups fresh baby spinach
• Grated Parmesan

Directions

1. Place first 11 ingredients in a slow cooker. Cook, covered, on LOW until vegetables are tender and flavors are blended, 5-6 hours.

2. Stir in pasta; cook, covered, on HIGH until pasta is tender, 15-20 minutes. Discard bay leaf; stir in spinach until wilted. Serve with cheese.

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