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Slow-Cooked Two-Bean Minestrone

Slow-Cooked Two-Bean Minestrone

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By Pillsbury Kitchens

Updated May 3, 2024

Slow-Cooked Two-Bean Minestrone

Slow-Cooked Two-Bean Minestrone

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Prep Time 10 min
Total 10 hr 30 min
Ingredients 12
Servings 6

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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

Step
1

In 3 1/2- to 4-quart slow cooker, combine all ingredients except spinach and spaghetti; mix well.
Step
2

Cover; cook on low setting for 7 to 10 hours or until vegetables are tender.
Step
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

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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