Slow-Cooked Two-Bean Minestrone

Slow cooked minestrone made using veggies, two beans and pasta makes a hearty meal.

  • prep time 10 min
  • total time 10 hr 30 min
  • ingredients 12
  • servings 6

Ingredients

1
medium onion, halved crosswise, cut into thin wedges
1
garlic clove, minced
1
stalk celery, coarsely chopped
2
medium carrots, cut into 1/2-inch slices
2
(14 1/2-oz.) cans ready-to-serve chicken broth
1
(19-oz.) can white kidney or cannellini beans, drained, rinsed
1
(15 1/2- or 15-oz.) can kidney beans, drained, rinsed
1
(14 1/2-oz.) can Italian-seasoned stewed tomatoes, undrained, cut up
1/2
teaspoon salt
1/8
teaspoon pepper
1
cup frozen cut leaf spinach, thawed, squeezed to drain*
3
oz. uncooked spaghetti, broken into thirds (3/4 cup)
  • 1 In 3 1/2- to 4-quart slow cooker, combine all ingredients except spinach and spaghetti; mix well.
  • 2 Cover; cook on low setting for 7 to 10 hours or until vegetables are tender.
  • 3 Stir in thawed spinach and spaghetti. Increase heat to high setting; cover and cook an additional 15 to 20 minutes or until spaghetti is tender.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/2 Cups
    Calories
    240
    (
    Calories from Fat
    20),
    % Daily Value
    Total Fat
    2g
    2%
    (Saturated Fat
    0g,
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    970mg
    970%;
    Total Carbohydrate
    43g
    43%
    (Dietary Fiber
    9g
    9%
      Sugars
    5g
    5%
    ),
    Protein
    13g
    13%
    ;
    % Daily Value*:
    Vitamin A
    160%;
    Vitamin C
    15%;
    Calcium
    10%;
    Iron
    20%;
    Exchanges:
    2 1/2 Starch; 2 1/2 Other Carbohydrate; 1 Vegetable; 1/2 Very Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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