Ingredients

• 1/2  of a small rutabaga, peeled and chopped (2 cups)
• 2  large roma tomatoes, chopped
• 2  medium carrots or parsnips, chopped
• 1  large red-skinned potato, chopped
• 2  medium leeks, chopped
• 3  14-ounce cans vegetable broth
• 1  teaspoon fennel seeds, crushed
• 1/2  teaspoon dried sage, crushed
• 1/2  to 1/4 teaspoon pepper
• 1/2  cup dried bow-tie pasta
• 3  cups torn fresh spinach
•   Garlic Toasts (see recipe, below; optional)

Directions

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.