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Slow-Cooked Minestrone Soup Recipe

Slow-Cooked Minestrone Soup Recipe

"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 YIELD:10 servings

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

  • 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.

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.