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Slow-Cooker Mexican Minestrone

 1 Ratings
1 Comments
  • Prep Time 10 min
  • Total Time 7 hr 35 min
  • Servings 6
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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!

Ingredients

1
red bell pepper, cut into bite-size strips
1
clove garlic, finely chopped
1
can (15.25 oz) 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

Directions

  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
1410mg
59%
Total Carbohydrate
68g
23%
Dietary Fiber
9g
39%
Sugars
7g
Protein
16g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
35%
35%
Calcium
10%
10%
Iron
30%
30%
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 Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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