
1. Combine rutabaga, tomatoes, carrots, potato, and leeks in a 3-1/2- or 4-quart slow cooker. Add vegetable broth, fennel seeds, sage, and pepper.
2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.
3. Meanwhile, cook pasta according to package directions; drain. Stir cooked pasta and spinach into soup mixture. Ladle into bowls and serve with Garlic Toasts.
4. Makes: 4 servings
5. Garlic Toasts: Brush both sides of eight 1/2-inch baguette slices with 1 tablespoon garlic-flavored olive oil. Arrange on a baking sheet. Broil 3 to 4 inches from the heat for 1 minute. Turn; sprinkle with 2 teaspoons grated Parmesan cheese. Broil for 1 to 2 minutes more or until lightly toasted.
Add your review
See how easy and cost-efficient home improvement can be through painting. Try our FREE and easy tool now!
| Chicken Tonight! 268 Members | |
| I Love Casseroles 147 Members | |
| Best Ever! 847 Members | |
| Passion for Pie 191 Members | |
| Bar Cookie Extravaganza 166 Members |