Slow-Cooked Minestrone Soup

Name: Slow-Cooked Minestrone Soup
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

12 ingredients

2 steps

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

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.