Ingredients
6 cups chicken broth1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 medium potato, peeled and cubed1 cup cubed deli ham1/3 cup chopped onion1 small carrot, chopped1 celery rib, chopped2 tablespoons minced fresh parsley1/2 teaspoon minced garlic1/2 cup uncooked elbow macaroni1 can (14-1/2 ounces) diced tomatoes, undrained1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
Preparation
In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cook for 6-8 hours or until vegetables are almost tender.
During the last 30 minutes of cooking, stir in the macaroni. Cover and cook until macaroni is tender. Stir in the tomatoes and spinach; heat through.
