In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach.n a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
The use of rennet in cheese manufacture was among the earliest applications of exogenous enzymes in food processing, dating back to approximately 6000 B C. In 1994, the total production of cheese was 8000 metric tons against a total demand of 9000 metric tons.
How Vegetarian Rennet is Made. As stated above, vegetarian rennet serves the same purpose as regular rennet, to aid coagulation in the making of vegetarian cheeses. The difference is that the two main sources from which vegetarian rennet comes are vegetable or microbial in origin.efore we talk about vegetarian rennet, let's take a look at what rennet is and why vegetarians should avoid products made with it. Rennet is the ingredient used to make cheese coagulate quicker. It sounds harmless enough, but it's not.