Need a hearty soup for Meatless Mondays? Throw this into your slow cooker before you leave for work in the morning. When you get home, the most amazing thyme- and sage-laced smells will be wafting through your house. All you’ll need to do is add the orzo, zucchini, and spinach to the pot and wait 30 minutes for a delicious, stick-to-your-ribs meal. You won’t even miss the meat.
— Shelby Kinnaird
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Combine stock, tomatoes (with their liquid), beans, carrots, celery, onion, thyme, sage, bay leaves and pepper in slow cooker. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.
About 30 minutes before the soup is done, add the cooked orzo, zucchini and spinach. Continue cooking for 30 minutes. Remove bay leaves. Ladle soup into serving bowls and sprinkle with cheese and basil, if desired.