My Minestrone Soup Recipe

I love Minestrone soup not only because I like the ingredients but the fact that I can make it while doing something else. Usually I make this when I have to work whole day and come home late. All I have to do is put the ingredients in my crock pot before going to work and when I get home, the smell of the fresh soup is all over the house.

My husband and I just love it. It's very filling but doesn't give us indigestion problem even if when we eat late.

Here is the list of ingredients in case you want to try it:

• 1 cup diced ham
• 1 can (16 ounces) pinto beans (no salt)
• 1 can (16 ounces) chickpeas
• 1 cup corn kernels
• 1/2 cup chopped yellow onion
• 4 cloves fresh garlic, minced
• 1 medium carrots, diced
• 1 cup diced celery
• 1 can (14.5 ounces) diced tomatoes
• 5 petite potatoes, diced
• 1 tbsp dried parsley or 2 tbsp chopped fresh parsley
• 1 tbsp Thyme
  
• 5 cup of water
• 1.5 tbsp chicken bouillon (no salt)
• 2 cups fresh spinach
• 1/2 cup Dreamfields Elbow Macaroni, cooked according to package direction
• Grated Parmesan Cheese or any cheese of your choice

Here is how to do it:

• Combine all ingredients in the crock pot except the macaroni and cheese.
• Cook on high for 1.5 hours, then cook on low for 6 to 8 hours or until vegetables are tender.
• 1 hour before serving, add the macaroni.
• Serve soup with Parmesan cheese sprinkled over the top or serve on the side.

I love to eat my mozzarella cheese ciliengini and olives with my bowl of minestrone soup.

My Minestrone Soup Recipe