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.
The first step in making cheese is to add rennet to the milk. This is an enzyme that is found in the stomach of mammals. For most cheeses, rennet is taken from calves, although certain recipes call for the rennet to come from other animals such as goats. Vegetarian cheese uses non-animal sources of rennet.