When this hearty minestrone has about 30 minutes left to cook, I add the macaroni. Then there’s time to toss together a salad and slice some French bread.
—KARA DE LA VEGA SANTA ROSA, CA
PREP: 15 MIN. • COOK: 7 HOURS • MAKES: 10 SERVINGS
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
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.