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Vegetable Minestrone

 Vegetable Minestrone
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
8 ServingsPrep: 15 min. Cook: 6-1/2 hours

Ingredients

  • 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

Directions

  • 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).