Minestrone Soup with Pasta, Beans, and Vegetables

3 cups vegetable or chicken broth
1 (15 oz.) can fire-roasted diced tomatoes
1 (15 oz.) can tomato sauce
1 (15 oz.) can white beans, drained (I like Navy beans)
2 carrots, peeled and chopped
1 celery stalk, chopped
1 cup onion, chopped
1 tsp. dried thyme
2 bay leaves
1 cup ditalini pasta, cooked
1 medium zucchini, chopped
1/2 tsp. dried sage
salt and pepper
small amount Italian seasoning
2 Tblsp. sugar
small amount fennel seed (optional)
1/2 lb. mild Italian sausage, browned
1-2 cups coarsely chopped fresh or frozen spinach, defrosted
grated parmesan or romano cheese

In a slow cooker, combine broth, tomatoes, tomato sauce, carrots, celery, onion, thyme, sage, bay leaves, 1/2 tsp. salt and pepper, Italian seasoning, fennel seed (if desired), and sugar. Meanwhile, brown the Italian sausage and add it to everything else. Cover and cook on low heat for 6-8 hours or on high for 3-4 hours.

One hour before it is done, add the beans.

Thirty minutes before soup is done cooking, add ditalini, zucchini, and spinach. Cover and cook for 30 more minutes. Remove bay leaves and season, to taste, with salt and pepper. Ladle soup into bowls and sprinkle parmesan cheese over the top. Garnish with basil, if desired.