Two-Bean Minestrone Soup (Spaghetti Soup)
Ingredients
- 2 medium carrots cut into 1/2 inch slices
- 1 medium onion halved crosswise, cut into thin wedges
- 1 medium celery stalk chopped
- 1 clove garlic minced
- 2 14oz cans vegetable or chicken broth
- 1 19oz can cannellini beans drained, rinsed
- 1 15.5 or 15 oz can kidney beans drained, rinsed
- 1 14.5 oz can Italian-seasoned stewed tomatoes un-drained, cut up
- 1/2 tsp salt
- 1/8 tsp pepper
- 1 cup Green Giant Frozen Cut Leaf Spinach thawed
- 3 oz uncooked spaghetti broken into thirds (3/4 cup)
Instructions
- In 3-4 quart slow cooker, combine all ingredients except spinach and spaghetti; mix well.
- Cover; cook on low setting for 7 to 9 hours
- About 20 minutes before serving, stir thawed spinach and spaghetti into soup. Increase heat setting to high; cover and cook an additional 15 to 20 minutes or until spaghetti is tender.
