Prep: 15 Minuts Cook: 7-9 hours (includes 1 hour on High and 6-8 hours on Low) Numbers of Serves: 10 Serves

minestrone-slow-cooker-american-homemade-recipe

This minestrone soup is a very healthy choice because it is packed with nutritious vegetables and plant-based protein. The carrots, spinach, and tomatoes provide important vitamins and antioxidants that help keep your immune system strong. Since it uses chickpeas and beef, you get a good amount of protein and fiber, which helps you feel full for a longer time and aids in digestion. Cooking it in a slow cooker also helps preserve the nutrients in the broth, making it a wholesome, low-fat meal that is great for your heart and overall energy.


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 beef (deli-style or cooked)
  • 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
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    Instructions

    1. In a 5-qt. slow cooker, combine the first nine ingredients (chicken broth, garbanzo beans, potato, beef, onion, carrot, celery, parsley, and garlic).
    2. Cover and cook on high for 1 hour.
    3. Reduce heat to low; cook for 6-8 hours or until vegetables are almost tender.
    4. During the last 30 minutes of cooking, stir in the macaroni. Cover and cook until macaroni is tender.
    5. Stir in the tomatoes and spinach; heat through until warm.