Minestrone Soup with Pasta, Beans and Vegetables

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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.

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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.

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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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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.

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This was a great soup on a cold fall day! Easy to make -

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Very good. Family loved it.

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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.

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better than described ;

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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.