Minestrone Soup Recipe

Minestrone Soup Recipe photo by Taste of Home

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"When this hearty minestrone has about 30 minutes left to cook, I add the macaroni," says Kara De la vega of Suisun, California. "Then there's time to toss together a salad and slice some French bread."

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Minestrone Soup Recipe

Prep: 15 min. Cook: 7 hours

Yield: 10 Servings

15 420 435

Ingredients

6 cups chicken broth
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 medium potatoes, peeled and cubed
1 cup cubed deli ham
1/3 cup chopped onion
1 small carrot, chopped
1 celery rib, chopped
2 tablespoons minced fresh parsley
1/2 teaspoon minced garlic
1/2 cup uncooked elbow macaroni
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

Directions

In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cook for 6-8 hours or until vegetables are almost tender.
During the last 30 minutes of cooking, stir in the macaroni. Cover and cook until macaroni is tender. Stir in the tomatoes and spinach; heat through. Yield: 10 servings.

Nutritional Facts 1 serving (1 cup) equals 112 calories, 2 g fat (trace saturated fat), 6 mg cholesterol, 885 mg sodium, 17 g carbohydrate, 4 g fiber, 8 g protein.

Originally published as Minestrone Soup in Quick Cooking November/December 2004, p49