Minestrone Soup (Crock Pot)

• 6 cups chicken broth
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 medium potato, peeled and cubed
• 1 cup cubed deli ham (I use cubed ham steak)
• 1/3 cup chopped onion
• 1 medium carrot, chopped
• 1 celery rib, chopped
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon minced garlic
• 1/2 cup uncooked elbow macaroni
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

1. In a 5-quart slow cooker/crock pot, combine the first 9 ingredients; cover and cook on high for 1 hour.
2. Reduce heat to low; cook for 6 hours or until vegetables are almost tender.
3. During the last 30 minutes of cooking, stir in the macaroni.
4. Cover and cook until macaroni is tender.
5. Stir in the tomatoes and spinach; heat through.
6. Serve and enjoy! :).

chicken broth, chickpeas, potato, deli ham, onion, carrot, celery, parsley, garlic, elbow macaroni, tomatoes

Taken from www.food.com/recipe/minestrone-soup-crock-pot-125394 (may not work)