Minestrone Soup with Pasta, Beans and Vegetables

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Fantastic recipe! I used fire roasted tomatoes instead of the regular kind and added some garlic. I'm a college student and I will enjoy eating this for days!

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My family really enjoyed this soup. I know it's a keeper because three year old kept exclaiming "This is really good soup!" The only thing I'll change next time is adding a bit more liquid so it is "soupier" at the end of the cook time. It was very easy to throw together and made the house smell great. I'm looking forward to eating the leftovers tomorrow.

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This is a yummy soup!! Only used one cup of pasta which was enough. Remember to add a ladle full of leftover pasta water to help control the pasta from getting to big. Added two cloves of garlic as well.

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This is a wonderfully hearty crockpot meal! I only had a package of 16 Bean soup (dried which I soaked over night. I used some onion and garlic and added a little cayenne pepper for some zip. I only had elbow macaroni too, which was perfect. This soup made my son, the vegetarian very happy! This is a keeper!

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This was a HIT!!! Just made this for family dinner and it was AWESOME. I pre-cooked the noodles so they wouldn't soak up all the broth. I doubled the recipe so that way I would have left overs for another dinner. I followed it without any modifications and it tasted great. I would definitely save this in my soup file to make again.

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Very yummy soup, but no question it needed at least 2 more cups of broth...actually I think I added 3 or 4 and it still was more of a stew the next day.

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The recipe as is works OK. BUT adding sea salt & garlic is a must. Also, if you have time, mix the beans ahead of time w/ olive oil, garlic, parsley & tomatoes. I usually do that overnight or even an hour or two before would be helpful. It gives it a more robust flavor. Serving this w/ crusty bread and fresh Parmesan is a must.

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This is a healthy and tasty recipe. It's great for a lazy Sunday when you can sit around and enjoy the smell coming from the slow cooker But I agree with other reviewers that state the amount of broth is too low, due to the pasta absorption. I increased it by a cup and it was still not enough. I would use 2 extra cups of broth if you want more of a soup and less of a chili.
This is a great dinner for calorie watchers too. If you exclude the cheese, the entire pot is only about 1,100 calories (275 per serving. We ate it with multi-grain rolls to make it more filling.

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I'm sure this is wonderful made in a slowcooker, but I only had a hour, so I made some adjustments and it turned out great! I sauteed the onion, carrot, celery, and, as others have recommended, 2 minced cloves of garlic in olive oil. Then I added the other ingredients. I hadn't cooked the pasta separately, so I had to add more broth. I ended up using 4 cups of vegetable stock and two cups of chicken broth, and since I doubled the broth, I doubled the spices. I added a pinch of crushed red pepper as suggested by another reviewer, and it was delicious. I don't think you can go wrong with this soup, a little parmesan, and some crusty bread! Perfect for a fall dinner.

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This recipe needs some help! When adding the frozen/thawed spinach...might be a good time to add some extra spice for flavor.
The pasta did overwhelm the crock pot and more liquid was required. I love Robin Miller....so this one was not up to parr.