Slow-Cooker Mexican Minestrone

Slow-Cooker Mexican Minestrone

For a sensational suppertime soup, try this melting pot of cuisines—Italian minestrone with a Mexican influence. Plus, you need only 10 minutes to put it together in the slow cooker!

Prep Time

10

Minutes

Total Time

7:35

Hrs:Mins

Makes

6

servings

1
red bell pepper, cut into bite-size strips
1
clove garlic, finely chopped
1
can (15.25 oz) Green Giant® whole kernel sweet corn, drained
1
can (15 oz) Progresso® chick peas (garbanzo beans), drained
1
can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained
1 3/4
cups Progresso® chicken broth (from 32-oz carton)
1
can (2 1/4 oz) sliced ripe olives, drained
1 1/4
cups Old El Paso® Thick 'n Chunky salsa
1
tablespoon chili powder
1/4
teaspoon salt
1 1/2
cups uncooked rotini pasta (4 1/2 oz)
1
bag (6 oz) fresh baby spinach leaves
  1. Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except pasta and spinach.
  2. Cover; cook on Low heat setting 7 to 9 hours (or on High heat setting 3 hours 30 minutes to 4 hours 30 minutes).
  3. Stir in pasta and spinach until spinach is wilted. If cooking on Low, increase heat setting to High. Cover; cook 25 minutes longer or until pasta is tender. Serve immediately for soup consistency, or let stand for thicker, stew-like consistency.
Makes 6 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 380
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 1410mg;
  • Total Carbohydrate 68g
    • (Dietary Fiber 9g,
    • Sugars 7g),
  • Protein 16g;
Percent Daily Value*:
    Exchanges:
    • 3 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 4 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.