Slow Cooker Mexican Minestrone
Ingredients
- 1 red bell pepper, cut into bite-size strips
- 1 clove garlic, finely chopped
- 1 can (15.25 oz) whole kernel sweet corn, drained
- 1 can (15 oz) Progresso™ chick peas (garbanzo beans), drained
- 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
- 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
- 1 can (2 1/4 oz) sliced ripe olives, drained
- 1 1/4 cups Old El Paso™ Thick 'n Chunky salsa
- 1 tablespoon chili powder
- 1/4 teaspoon salt
- 1 1/2 cups uncooked rotini pasta (4 1/2 oz)
- 1 bag (6 oz) fresh baby spinach leaves
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