Farmer's Market Vegetable Soup

• 1/2of a small rutabaga, peeled and chopped (2 cups)

• 2large roma tomatoes, chopped

• 2medium carrots or parsnips, chopped

• 1large red-skinned potato, chopped

• 2medium leeks, chopped

• 314 ounce can vegetable broth

• 1teaspoon fennel seeds, crushed

• 1/2teaspoon dried sage, crushed

• 1/2 - 1/4teaspoon pepper

• 1/2cup dried bow-tie pasta

• 3cups torn fresh spinach

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.

Garlic Toast

Ingredients

• 81/2 inch slices baguette-style French bread

• 1tablespoon garlic-infused olive oil

Directions

1.  Preheat broiler. Brush both sides of bread slices with oil. Arrange on a baking sheet. Broil 3 to 4 inches from the heat for 1 minute. Turn; sprinkle with cheese. Broil for 1 to 2 minutes more or until light brown.

http://www.bhg.com/recipe/soups/farmers-market-vegetable-soup/