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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
  • Total Time
    Prep: 15 min. Cook: 7 hours
  • Makes
    10 servings

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

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

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Reviews

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Average Rating:
  • 7833louis
    Dec 19, 2019

    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!

  • AllisonO
    Feb 7, 2019

    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!

  • katlaydee3
    Apr 17, 2009

    No comment left

  • Monarchsmomma
    Feb 18, 2007

    No comment left