Minestrone Soup with Pasta, Beans and Vegetables

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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!!

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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.

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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.

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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.

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Very, very good! I cooked this recipe on the stove top so it only took about 30 minutes. Very flavorful and healthy, a plus!

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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!

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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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I did make a couple of small changes though. I added a teaspoon of garlic powder and a teaspoon of italian seasoning. I also left out the noodles. I thought it was very tasty and not bland at all.

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I will not be making this soup again. I followed the recipe exactly, but the veggies did not cook through enough, and when you put in cooked pasta, it cooks even longer while the soup is finishing up and becomes VERY soggy. Not to mention...2 cups of pasta?!! It no longer looked like soup, but instead like a pasta dish. I tried to balance it out with more broth, but it was hopeless. It also needed a little more flavor, such as garlic or more oregano.

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Love this slow cooked recipe.No worries recipe's Vegetables will not be done! I prefer to not cook Pasta ahead,since there is a lot of liquid and will go long enough to be beyond al dente.Since not wild about frozen Spinach,can substitute out another good for us deep green{s}.Thanks,Robin...