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Slow-Cooked Two-Bean Minestrone

slow-cooked two-bean minestrone Entree Italian
Slow-Cooked Two-Bean Minestrone
  • Prep 10 min
  • Total 10 hr 30 min
  • Ingredients 12
  • Servings 6

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

Updated July 1, 2010

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)

Steps

  • 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 Facts

Serving Size: 1 1/2 Cups
Calories
240
Calories from Fat
20
% Daily Value
Total Fat
2g
3%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
970mg
40%
Total Carbohydrate
43g
14%
Dietary Fiber
9g
36%
Sugars
5g
Protein
13g
% Daily Value*:
Vitamin A
160%
160%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
20%
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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