Slow Cooker
Minestrone with Spinach and Rotini
Parmesan Toasts
Ingredients
- 2 cups low-sodium chicken broth
- 1 (14.5-oz) can BPA-free organic fire-roasted diced tomatoes
- 1 (15-oz) can BPA-free red kidney beans, drained and rinsed
- 1 (15-oz) can BPA-free cannellini beans, drained and rinsed
- 1 cup thinly sliced carrot
- ½ cup chopped onion
- 1 tsp Italian seasoning
- ½ (5-oz) pkg organic baby spinach
- ½ (16-oz) pkg whole grain rotini pasta
Instructions
- Combine all ingredients except spinach and pasta in a 4-quart slow cooker.
- Cover and cook on LOW 8 hours; stir in spinach; cover and cook 15 minutes.
- Cook pasta according to package directions; stir into soup.
Side Dish Ingredients
- 1 (4-oz) hoagie roll (preferably whole wheat), cut into ½-inch-thick slices
- ½ cup freshly grated Parmesan cheese
Side Dish Instructions
- Preheat broiler. Place baguette on a baking sheet; sprinkle with cheese.
- Broil until cheese is melted.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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- Matching Grocery List
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