4 Videos | Photo: Minestrone Soup with Pasta, Beans and Vegetables Recipe
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.
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By MamaChef09
Sherman Oaks
on March 05, 2013
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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.
By amymichelle789
on January 25, 2013
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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.
By Cal. Jr.
Galt California
on January 05, 2013
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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.
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