Slow-Cooked Minestrone Soup Recipe
Slow-Cooked Minestrone Soup Recipe photo by Taste of Home
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Slow-Cooked Minestrone Soup Recipe

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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."
TOTAL TIME: Prep: 15 min. Cook: 7 hours
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Cook: 7 hours
MAKES: 10 servings


  • 6 cups chicken broth
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 medium potato, 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

Nutritional Facts

1 cup: 112 calories, 2g fat (0 saturated fat), 6mg cholesterol, 885mg sodium, 17g carbohydrate (4g sugars, 4g fiber), 8g protein.


  1. 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.
  2. 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.
Originally published as Minestrone Soup in Quick Cooking November/December 2004, p49

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