Vegetable Minestrone

Name: Vegetable Minestrone
Prep time: 15 min
Cook time: 6 h 30 min
Total time: 6 h 45 min
Yield: 8 servings (2-1/2 quarts).
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

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

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.

Nutrition Facts

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

Originally published as Minestrone Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes 2009

Reviews

My Review

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Average Rating:

lmmanda

Jun 26, 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

Oct 20, 2013

Very good!
kcallison

Sep 19, 2013

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

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

Sep 4, 2013

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

Sep 4, 2013

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

Sep 4, 2013

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

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

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

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