Minestrone Soup with Pasta, Beans and Vegetables

Total Time:
4 hr 15 min
Prep:
15 min
Cook:
4 hr

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
Directions

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.


CATEGORIES:
View All

Pairs Well With
Sauvignon Blanc

Acidic, refreshing white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.4 146
For anyone who is considering making this soup, definitely read the reviews first and add extra stock! I used 1 quart of homemade chicken stock to begin with then when I added the pasta & zucchini at the end, I threw in about 1 cup more. Also be sure to undercook your pasta just slightly to ensure it doesn't turn mushy. I think the big change I will make next time is the seasonings. I found the thyme and sage to be too strong and not in keeping with true Minestrone soup. Next time I will probably use about 1 tsp each, basil and oregano and just a pinch of thyme. And remember to not be shy about adding salt and pepper!! item not reviewed by moderator and published
I don't get all the hate for this recipe. It is pretty simple, seems more like a template to be able to customize to one's own liking. I made it as stated except increased the broth to 6 cups, used Great Northern beans, threw in 2 garlic cloves and increased the celery. It needed more salt and pepper for sure but really is not awful as some reviewers make it seem. I wanted to make this close to the original recipe for the first time but next time will double the garlic, saute it with the celery onion and carrots before throwing it into the crock pot, and use a little less pasta [maybe 3/4 cup]. Also some green beans would be great. With 6 cups the soup is still very hearty and could use more broth if one prefers, but I don't mind, plus is probably meant to be thay way as it is very hearty looking in the picture. item not reviewed by moderator and published
DELICIOUS! Followed the recipe almost exactly, except added more carrots and celery. Recipe said to salt and pepper at the end to taste (we needed quite a bit) but overall a fabulous recipe..one of the best I've tried in a long while! Definitely will keep this one ! Thanks so much! item not reviewed by moderator and published
I made this soup today and followed the recipe to a T. I thought it was very bland and am now wondering what I can do to the remainder to give it some body. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
Have not tried it yet but definetly will try it! item not reviewed by moderator and published
it is tasty. the only issue was not enough liquid...I added another cup of chicken broth and it probably could have used more. item not reviewed by moderator and published

This recipe is featured in:

Cooking with Kids