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Slow-Cooked Two-Bean Minestrone

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Slow-Cooked Two-Bean Minestrone
Take Italian Night to The Next Level with Pillsbury's Garlic Bread Pull-Apart Kit
  • Prep 10 min
  • Total 10 hr 30 min
  • Ingredients 12
  • Servings 6
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Slow cooked minestrone made using veggies, two beans and pasta makes a hearty meal.
Updated Jul 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 Information

240 Calories, 2g Total Fat, 13g Protein, 43g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
240
Calories from Fat
20
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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