Vegetable Minestrone Recipe
Vegetable Minestrone Recipe photo by Taste of Home
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Vegetable Minestrone Recipe

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4.5 14 12
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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
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 6-1/2 hours
MAKES: 8 servings


  • 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

Nutritional Facts

1 1/3 cup: 181 calories, 2g fat (1g saturated fat), 4mg cholesterol, 1027mg sodium, 30g carbohydrate (6g sugars, 8g fiber), 12g protein.


  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).
Originally published as Vegetable Minestrone in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p11

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lmmanda User ID: 1101093 228572
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."

kathys26 User ID: 362514 68460
Reviewed Oct. 20, 2013

"Very good!"

kcallison User ID: 5886615 97397
Reviewed Sep. 19, 2013

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

TammyBetrus User ID: 6828871 153695
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!"

YellowDwarf User ID: 5104172 170855
Reviewed Sep. 4, 2013

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

nucnurse User ID: 6270044 208956
Reviewed Sep. 4, 2013

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

Grammysmiles User ID: 7355084 167606
Reviewed Sep. 4, 2013

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

queenreel User ID: 4922192 68451
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!"

der3k01 User ID: 2536412 96155
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."

dustinslove User ID: 6226516 97396
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"

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