Minestrone Soup

• 1 cup ham, diced
• 1 (16 ounce) can chickpeas
• 1 cup corn kernel
• 12 cup red onion, chopped
• 1 garlic clove, minced
• 12 cup carrot, diced
• 12 cup celery, diced
• 1 12 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
• 12 cup shell pasta, cooked according to package 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.
5. Serve soup with Parmesan cheese sprinkled over the top or served on the side.

ham, chickpeas, corn kernel, red onion, garlic, carrot, celery, frozen spinach, tomatoes, potato, fresh parsley, chicken broth, shell pasta

Taken from www.food.com/recipe/minestrone-soup-317149 (may not work)