Slow cooked minestrone made using veggies, two beans and pasta makes a hearty meal.
Slow-Cooked Two-Bean Minestrone
- Prep Time 10 min
- Total 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)
Instructions
-
Step1In 3 1/2- to 4-quart slow cooker, combine all ingredients except spinach and spaghetti; mix well.
-
Step2Cover; cook on low setting for 7 to 10 hours or until vegetables are tender.
-
Step3Stir 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
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;Tips from the
Pillsbury Kitchens
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