Slow Cooker

Slow cooker pasta and chickpea soup is for Dinner.

Slow cooker pasta and chickpea soup takes 20 minutes to prepare.

Slow cooker pasta and chickpea soup takes 400 minutes to cook.

Slow cooker pasta and chickpea soup makes 8 servings.

The ingredients for Slow cooker pasta and chickpea soup are:

2 T. olive oil
2 onions, finely chopped
4 gloves garlic, minced
1 T. dried Italian herb seasoning
1/4 t. cayenne pepper
1 t. cracked black peppercorn
1 28 oz can diced tomatoes
2 cans chickpeas, drained and rinsed
6 c. vegetable broth
1 c. uncooked elbow macaroni
1# fresh spinach leaves

Here is how you make Slow cooker pasta and chickpea soup:

1. In a skillet, heat oil over medium heat. Add onion and cook until soft. Add garlic, seasoning, cayenne, pepper, and cook, stirring, for one minute. Add tomatoes and chickpeas and bring to a boil.2. Transfer mixture to a slow cooker. Cook on low 8-10 hours, or high 4-5 hours.3. About 1/2 hour before time to eat, cook pasta, drain, and add pasta and spinach leaves to mixture and stir in. Cook on high 20 minutes before serving, or until spinach is cooked.4. I served with shredded cheese (yum, kids loved it) but you can also serve it with a picada.Number of Servings: 8Recipe submitted by SparkPeople user TJROTHAUSEN.

The nutritional information for Slow cooker pasta and chickpea soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 189.8

• Total Fat: 4.7 g
• Cholesterol: 0.0 mg
• Sodium: 1,010.3 mg
• Total Carbs: 31.1 g
• Dietary Fiber: 5.8 g
• Protein: 7.0 g

Slow cooker pasta and chickpea soup is Italian cuisine.

The dietary needs meet for Slow cooker pasta and chickpea soup is Vegetarian