Minestrone Soup (Crock Pot)

Both my husband and I LOVE this minestrone soup. It's the only one I'll make! It's a very healthy soup with a wonderful tasting broth. You can leave out the ham if you wish (to make it meatless). It freezes well! I love that I can start this early in the day and forget about it. It's perfect served with some nice crusty bread. Enjoy!

• Ready In: 7 hrs 45 mins
• Serves: 10

Ingredients

• 6  cups chicken broth
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1  medium potato, peeled and cubed
• 1  cup  cubed deli ham (I use cubed ham steak)
• 1⁄3 cup  chopped onion
• 1  medium carrot, chopped
• 1  celery rib, chopped
• 2  tablespoons  minced fresh parsley
• 1⁄2 teaspoon  minced garlic
• 1⁄2 cup  uncooked elbow macaroni
• 1 (14 1/2ounce) can diced tomatoes, undrained
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

Directions

1. In a 5-quart slow cooker/crock pot, combine the first 9 ingredients; cover and cook on high for 1 hour.
2. Reduce heat to low; cook for 6 hours or until vegetables are almost tender.
3. During the last 30 minutes of cooking, stir in the macaroni.
4. Cover and cook until macaroni is tender.
5. Stir in the tomatoes and spinach; heat through.
6. Serve and enjoy! :).