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Prep Time: 15 Minutes Cook Time: 420 Minutes |
Ready In: 435 Minutes Servings: 8 |
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I got this on the computer, however I don't recall where Ingredients:
1 cup ham, diced |
1 (16 ounce) can chickpeas |
1 cup corn kernel |
1/2 cup red onion, chopped |
1 garlic clove, minced |
1/2 cup carrot, diced |
1/2 cup celery, diced |
1 1/2 cups frozen spinach, thawed and squeezed dry (1 frozen block) |
1 (14 1/2 ounce) can diced tomatoes |
1 medium potato, diced |
2 tablespoons fresh parsley, chopped |
4 cups chicken broth |
1/2 cup shell pasta, cooked according to package directions |
Directions:
1. Combine all ingredients except macaroni and Parmesan cheese in slow cooker.
2. Add a little water if chicken broth does not cover.
3. Cook on high 1 hour, then switch to low 6 to 8 hours, or until vegetables are tender.
4. 30 minutes before serving, add macaroni. Serve soup with Parmesan cheese sprinkled over the top or served on the side.
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