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Vegetable Minestrone Recipe

Vegetable Minestrone Recipe

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
TOTAL TIME: Prep: 15 min. Cook: 6-1/2 hours YIELD:8 servings

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

  • 1. 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.
  • 2. 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).

Reviews for Vegetable Minestrone

Sort By :
MY REVIEW
Reviewed Jun. 26, 2015 Edited Jun. 27, 2015

"I realized after I ate the soup, that I forgot the cheese. That might have made the difference since I thought it was rather bland which prompted me to add salt, pepper, and Italian seasoning to pep up the flavor some. Even then, it was bland so I added some Tabasco, but still it was missing something, hopefully it will taste better tomorrow and I will top it with cheese! Update: I changed this to a 4 star recipe after adding the cheese and some seasoned salt and eating it the next day, it was very good."

MY REVIEW
Reviewed Oct. 20, 2013

"Very good!"

MY REVIEW
Reviewed Sep. 19, 2013

"Very good, made it just the way the recipe said, and it was enjoyed by all!"

MY REVIEW
Reviewed Sep. 10, 2013

"We don't like "chunks" of tomato's in soup so can I gently pluse these first in a food processor or would it make it too runny, too much liquid? Thanks!"

MY REVIEW
Reviewed Sep. 4, 2013

"1/4 tsp of garlic powder? How about 3 cloves of garlic!"

MY REVIEW
Reviewed Sep. 4, 2013

"Recipe looks good, going to try it. I love soups anytime !!"

MY REVIEW
Reviewed Sep. 4, 2013

"Delicious. I also added a dash of Old Bay Seasoning for added spice."

MY REVIEW
Reviewed Sep. 4, 2013

"With Fruita, Colorado right down the street from my hometown of Grand Junction, I know exactly how abundant these ingredients are this time of year. This is a wonderfully hearty soup, full of different types of vegetables and the layering of flavors and texture make it so pleasing to eat all the more!"

MY REVIEW
Reviewed Jan. 24, 2013

"I love this recipe. I have tried many other soup recipes, but this is the best. I made it as written the first time except for the green beans which I didn't have. Loved it. Next time I didn't have spinach so I used some cabbage I had in the fridge. Just wonderful!! I gave some to my friend who has been telling me about her wonderful minestrone she used to make. She loved it and now makes this recipe. My sister(who doesn't like to cook) makes this soup now.

I have made this many times, and it freezes beautifully!!! Thank you."

MY REVIEW
Reviewed Sep. 24, 2011

"I made this for my sons 1st birthday party. I doubled the recipe and it was such a hit. i had my 5qt crock pot full to the brim with this and it was gone when i went to get seconds. All the kids at the party (age range from 2-12) just loved it and ate it up. great way to get my kids to eat their veggies"

MY REVIEW
Reviewed Apr. 20, 2011

"Mheh....."

MY REVIEW
Reviewed Apr. 20, 2011

"This recipe was fantastic! It does taste just like the minestrone from that famous Italian restaurant. I decided to make it after I got home from work, so I simply assembled the ingredients and cooked it on the stove top for about 45 mins! Yum! My husband and I thoroughly enjoyed it for dinner and each have enough to take for lunch the next day!"

MY REVIEW
Reviewed Apr. 18, 2011

"Thank you so much! I gave up meat for lent and this was a life saver!"

MY REVIEW
Reviewed Jan. 10, 2011

"Tastes just like Olive Garden's minestrone. I also add the rind of a wedge of parmesan at the beginning of cooking. It makes it taste even better."

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