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Minestrone Soup
"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."
10 Servings
Prep: 15 min. Cook: 7 hours
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.
Nutrition Facts:
1 serving (1 cup) equals 112 calories,
© Taste of Home 2013
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Minestrone Soup
(continued)
Nutrition Facts:
2 g fat (trace saturated fat), 6 mg cholesterol, 885 mg sodium, 17 g carbohydrate, 4 g fiber, 8 g protein.
© Taste of Home 2013