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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
  • Total Time
    Prep: 15 min. Cook: 6-1/2 hours
  • Makes
    8 servings (2-1/2 quarts)


  • 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.
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.

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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.

  • sarahns
    Nov 2, 2012

    No comment left