Chicken Minestrone Stew

• 3 cups Vegetable Or Chicken Broth
• 1 can (14.5 Oz. Size) Diced Tomatoes With Zesty Mild Green Chilies (or Jalapenos)
• 1 can (14.5 Oz. Size) Diced Tomatoes With Green Pepper And Onion
• 1 can (15 Oz. Size) White Beans, Drained And Rinsed
• 1 can (15 Oz. Size) Dark Red Kidney Beans, Drained And Rinsed
• 2 whole Carrots, Peeled And Chopped
• 1 whole Celery Stalk, Chopped
• 1 cup Onion, Chopped
• 1 pound Chick Breast Tenderloin, Cooked And Shredded
• 1 teaspoon Dried Jalapenos (optional)
• 1 cup Uncooked Pasta
• 4 Tablespoons Grated Parmesan-Romano Cheese
• 2 cups Fresh Spinach, Coarsely Chopped
• Salt And Pepper

1. In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, chicken, jalapenos and 1/2 teaspoons each of salt and black pepper.
2. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
3. About 30 minutes before the soup is done cooking, add pasta, parmesan cheese and spinach.
4. Season to taste with salt and black pepper.
5. Cover and cook 30 more minutes.
6. Test carrots for doneness (should be soft).
7. Notes: The cans of tomatoes I use are made by DelMonte: diced tomatoes with zesty mild green chilies (or jalapenos), diced tomatoes with green pepper and onion.
8. For pasta, I use the veggie spirals.
9. You can add green beans, peas and/or zucchini for more veggies.

vegetable or chicken, tomatoes, tomatoes, white beans, kidney beans, carrots, celery, onion, tenderloin, pasta, parmesanromano cheese, fresh spinach, salt

Taken from tastykitchen.com/recipes/main-courses/chicken-minestrone-stew/ (may not work)