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Slow-Cooker Mexican Minestrone
Slow-Cooker Mexican Minestrone
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Prep Time:
10 minutes
Total Time:
7 hours 35 minutes
Italian minestrone soup with a Mexican twist. Quick and easy slow cooker recipe.
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 thick & chunky salsa
  • 1 tablespoon chili powder
  • 1 1/2 cups uncooked rotini pasta (4 1/2 oz)
  • 1 bag (6 oz) fresh baby spinach leaves
Instructions:
  • Prepare the slow cooker by spraying it with cooking spray. Combine all ingredients in the slow cooker, excluding the pasta and spinach.
  • Cover and let it simmer on a gentle Low heat for 7 to 9 hours, or on High heat for 3 hours and 30 minutes to 4 hours and 30 minutes.
  • Combine pasta and spinach, gently stirring until the spinach wilts. If cooking on Low, switch to High heat. Cover and cook for an additional 25 minutes until the pasta is tender. Serve promptly for a soup-like texture or allow to rest for a thicker, stew-like consistency.

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