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Slow-Cooked Two-Bean Minestrone

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Slow-Cooked Two-Bean Minestrone
  • Prep Time 10 min
  • Total Time 10 hr 30 min
  • Servings 6
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Slow cooked minestrone made using veggies, two beans and pasta makes a hearty meal.

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)

Directions

  • 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.
Tips  

* To quickly thaw spinach, place in colander or strainer; rinse with warm water until thawed. Squeeze dry with paper towels.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

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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