Slow-Cooked Minestrone Soup
When this colorful minestrone has about 30 minutes left to cook, I add the macaroni. Then there's time to make some garlic bread and a simple salad. —Kara de la Vega, Santa Rosa, California
Ingredients
- 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
Reviews
This was really good as a side dish or a main dish. It didn't last long in my family. And they've requested I make it again. Thanks for sharing!
The perfect comforting soup for a cold winter day! This is a hearty soup without being too heavy thanks to lots of filling veggies. The ham adds a great saltiness but could be taken out to make the soup vegetarian or vegan-friendly (paired with veggie stock instead of chicken stock). This is also a recipe that could be doubled easily for an economical way to feed a crowd. A hands-down winner at my house!
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