My husband and I created this recipe to replicate the minestrone soup at our favorite Italian restaurant. It's nice to have this ready to eat for our evening meal on days when we have a real busy schedule. To make the soup vegetarian, use vegetable broth instead of beef.—Alice Peacock, Grandview, Missouri
- 2 cans (14-1/2 ounces each) beef broth
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) great northern beans, rinsed and drained
- 1 can (14-1/2 ounces) Italian-style stewed tomatoes
- 1 large onion, chopped
- 1 medium zucchini, thinly sliced
- 1 medium carrot, shredded
- 3/4 cup tomato juice
- 1 teaspoon dried basil
- 3/4 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1 cup frozen cut green beans, thawed
- 1/2 cup frozen chopped spinach, thawed
- 1/2 cup small shell pasta
- 1/2 cup shredded Parmesan cheese
- In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 6-7 hours or until vegetables are tender.
- Stir in the green beans, spinach and pasta. Cover and cook for 30 minutes or until heated through. Sprinkle with cheese. Yield: 8 servings (2-1/2 quarts).
Originally published as Vegetable Minestrone in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p11
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