Slow-Cooked Minestrone Soup
TOTAL TIME: Prep: 15 min. Cook: 7 hours
YIELD: 10 servings.
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
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6 cups chicken broth
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1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
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1 medium potato, peeled and cubed
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1 cup cubed deli ham
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1/3 cup chopped onion
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1 small carrot, chopped
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1 celery rib, chopped
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2 tablespoons minced fresh parsley
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1/2 teaspoon minced garlic
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1/2 cup uncooked elbow macaroni
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
Directions
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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.
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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.
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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