Ingredients
1
medium onion, halved crosswise, cut into thin wedges
1
garlic clove, minced
1
stalk celery, coarsely chopped
2
medium carrots, cut into 1/2-inch slices
2
(14 1/2-oz.) cans ready-to-serve chicken broth
1
(19-oz.) can white kidney or cannellini beans, drained, rinsed
1
(15 1/2- or 15-oz.) can kidney beans, drained, rinsed
1
(14 1/2-oz.) can Italian-seasoned stewed tomatoes, undrained, cut up
1/2
teaspoon salt
1/8
teaspoon pepper
1
cup frozen cut leaf spinach, thawed, squeezed to drain*
3
oz. uncooked spaghetti, broken into thirds (3/4 cup)
Preparation
In 3 1/2- to 4-quart slow cooker, combine all ingredients except spinach and spaghetti; mix well.
Cover; cook on low setting for 7 to 10 hours or until vegetables are tender.
Stir in thawed spinach and spaghetti. Increase heat to high setting; cover and cook an additional 15 to 20 minutes or until spaghetti is tender.
