Minestrone Soup with Pasta, Beans and Vegetables

Total Time:
4 hr 15 min
15 min
4 hr

4 servings

  • 3 cups reduced-sodium vegetable or chicken broth
  • 1 (28-ounce) can diced tomatoes
  • 1 (15-ounce) can white (cannellini or navy) beans, drained
  • 2 carrots, peeled and chopped
  • 1 celery stalk, chopped
  • 1 cup onion, chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 2 bay leaves
  • Salt and ground black pepper
  • 2 cups cooked ditalini pasta
  • 1 medium zucchini, chopped
  • 2 cups coarsely chopped fresh or frozen spinach, defrosted
  • 4 tablespoons grated Parmesan or Romano cheese
  • Basil sprigs, garnish, optional

In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired.

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Pairs Well With
Sauvignon Blanc

Acidic, refreshing white wine

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    142 Reviews
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    This recipe is diabolical - the measurements, particularly the 3 cups of water (more like 7 needed!) are totally wrong - too much pasta too which ended up soaking up all the liquid, so the result was a tasteless mush. A total waste of time! I would give less than 1 star if I could - not sure what the person who wrote this recipe was thinking. Terrible, and so disappointing for someone who is not an expert cook so is simply trying to follow an easy resipe.
    After reading the reviews I decided to make a few changes. Added 7 cups of chicken broth. Additional can of red kidney beans drained plus small can of garbanzo beans. A 15 oz can crushed tomatoes, 1/4 tsp ground sage, did not have dried. Four cloves of garlic minced, then lightly sauteed the carrots, onion, garlic and celery. Added the zucchini the last hour on high and did not heat the pasta in the crock pot. Added pasta to the bowl before serving. 
    My husbands comment "Fabulous"!!!!!! He said the version is a 5 star. Considering the changes I only gave it a 4.
    Love this soup! It is very tasty, and easy to make. I keep most of the ingredients on hand so I don't need to make a special shopping list to have this soup. I substituted Great Northern beans for Canneloni, and used rice instead of pasta. Served it over a salmon fillet in a bowl, and it make the perfect low calorie but satisfying meal.
    This soup is fabulous! I made it at different times w/ vegetable and chicken stock (separately), each changes the flavor a bit, both equally delicious! I added 1 more cup of stock and 1 cup of chopped, fresh green beans (put in pot w/ celery & carrots). The soup is loaded w/ veggies and flavor. This is one of my soup staples - and so easy to make!
    Have not tried it yet but definetly will try it!
    it is tasty. the only issue was not enough liquid...I added another cup of chicken broth and it probably could have used more.
    Super Easy to make and yummy!
    I really didn't care for this recipe and I will probably not make this again. First of all, the ratios on this recipe are way off. 3 cups of liquid are not nearly enough. I put in 5 cups of broth and even that wasn't enough. I would guess closer to 7 or 8 cups. There's too much pasta. I didn't really care for the spinach. Also, it needs a lot of salt (probably because there's too much pasta). All in all, there are probably better recipes for minstrone out there.
    Nice for a base ... like another reviewer, we found that this recipe (as Is) lacks a depth of flavor. I too added garlic (4 cloves, smashed) and a 14 oz can of crushed tomatoes. This helped, however just didn't quite do it for us for a satisfying flavor. I think if I sauté the veggies, and get a bit of caramelization going that it might help. Maybe a cubed russet potato ... or I could just "sub out" for a ribeye and red wine like Big Papi ... ;)
    Delicious soup!! I added canned fire roasted tomatoes instead of just plain. Gives it a kick.
    It was great! All I did was sub out a couple of things. Instead of tomatoes I used Asparagus. Instead of pasta I used Garlic Bacon Mashed Potatoes. Instead of spinach I used a Ribeye Steak...and lastly, instead of broth I used Red Wine. Delicious! Would definitely make again!
    Lol, Papi ... I got it! Not sure anyone else did. I don't know of many soup recipes that can beat a Ribeye with asparagus and mash accompanied with a nice bottle of my fav Cab! Bravo!
    I've been making this recipe for a few years now and it's definitely one of my family's favorites!!!
    Great soup. My family loved it. Extremely easy to prepare.
    It sounds good, easy, economical. Im gonna be trying this for 150 people. so wish me luck.
    How did this turn out.
    Even though this soup was satisfying, it wasn't great. The flavor lacked depth. Perhaps using beef stock would've helped, or not. I used fire-roasted tomatoes and added garlic, but they weren't enough. I'll be trying a different minestrone recipe next time.
    This was a hit with the family and is filled with plenty of tasty and nutritious ingredients. I will definitely be using this recipe again! I followed other reviewer's suggestion to add more broth and red kidney beans. I think the pasta soaks up a lot of the liquids when stored for leftovers (and believe me, there are plenty for leftovers, which also makes the pasta very mushy. I think I may try to add the pasta to each bowl and then serve the soup, rather than cooking it with the soup, just to avoid the above stated problems.
    Well after 4 hours on high, the carrots were still hard. but I had already added the pasta, meaning that buy the time the carrots were cooked (about 5.5 hours, the pasta had turned into a soggy mess. Would seriously test the softness of the veggies before adding the pasta as this cooks within 30 mins.
    Very tasty. I am always looking for something new to can. We had most of the ingredients in the garden. So I made enough for a large pot luck we were going to plus I canned some so I would have it this winter at work for lunch. Soup is always a ggod choice on a cold winters day.
    Very good. I omit spinach and add red kidney beans. delicious! Also easy, economical, and nutritious. My family loves it, served with saltine crackers, or parm cheese.
    This was a great soup on a cold fall day! Easy to make -
    Very good. Family loved it.
    Thank you for this. My husband would love this recipe. I think I better put the thyme into the mix. That and the dried sage is what I am missing in my recipes.
    better than described ;
    I did enjoy this recipe w/ added stock, garlic and 2T pesto. Also used combination of kidney, cannellini and garbanzo beans. With this combination, there is no shortage of flavor!!
    I agree with most of the reviews...this is a 4-star recipe WITH some major modifications. I added 4 cloves of garlic and fresh green beans. I used fire roasted tomatoes to boost the flavor. I used fresh spinach. I cooked the pasta (a couple of minutes less than the time suggested on the box, drained it, rinsed it with cold water, and added it 15 minutes before the end of cooking time, not 30. I doubled the amount of stock because 4 hours into cooking, it WAS getting thick...like stew, not soup. I set the slow cooker to 8 hours on low but in the last hour of cooking I changed it to high because the green beans took forever to cook (if I make this again, which I probably will, I'll consider using frozen...but fresh green beans just taste so FRESH, you know?...in the final analysis, that's what recipes are supposed to be. You personalize them. That's what made this one a winner.
    This was delicious. I added four sliced cloves of garlic and 1/2 tsp. of dried basil to it. I was surprised that garlic wasn't an ingredient in the first place and the dried basil replaced the basil springs. I also ended up using more broth than the recipe called for because it needed it. But all in all a good recipe that offers a wide variety of vegetables - haven't come across spinach or zuchinni in another recipe for minestrone and it was a good idea. I used elbow pasta only because I could get that in whole grain and couldn't find whole grain ditalini. But yeah this is a good base recipe that gets better with personal tweaking. Mine had plenty of broth when we were done so... I don't know what happened with the other people.
    The recipe did not come out right. By the time I was done cooking it, there was no broth left. I followed the directions and cooked on high for 4 hours. Also I thought it was tasteless.
    Very, very good! I cooked this recipe on the stove top so it only took about 30 minutes. Very flavorful and healthy, a plus!
    This is an amazing tasty vegetable soup that my vegetarian teenage daughter and my picky younger daughter love! I make it in a large pot (not a slow cooker and slowly simmer it for a bit over an hour. This time I used 2 containers of Emeril's organic vegetable broth and it is delicious. It is so nutritious and can even be served as a wonderful lunch - just add a hunk of bread if you like to dip! Enjoy!
    My 6 yr old daughter and I love this soup! I have made changes to enhance the flavoring. The night before I do a light saute of the carrots, celerey and zucchini until they're about 1/4 to 1/2 done. Then I add fresh spinach at the end until just wilted. Store overnight in the fridge to marry the flavors. In the morning, I add everything but the pasta to the slow cooker. I don't like cutting onions, so I just add a cup of frozen pre-diced onions. I cook the pasta before serving and add as much as I want to the bowl and ladle soup over it. That eliminates the too much pasta/soggy pasta problem. I also substitute ABC/123 pasta to make it more kid friendly. Enjoy!!
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