Minestrone Soup with Pasta, Beans and Vegetables

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I improvised a bit and added dried savory and oregano because I didn't have sage. I also added 1 more cup of veggie stock just to use it up and didn't add pasta. I really enjoyed this soup! I think next time I will add another can of beans.

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Made it with red kidney beans, knorr's chicken bullion cubes, canned whole tomatoes (cut into chunks and left out the pasta. Also added two tbsps grated romano cheese at the end. Came out great, even hubby, who had no interest in trying it at first, went back for more!

I think I would leave out the spinach next time, it was great without it. Why spoil a great soup....

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So easy and a super hearty, healthy, delicious soup!!!

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I thought it was pretty good. Obviously healthy and I keep most of the ingredients on hand anyway. Will probably make again. I have few other minestrone recipes I want to try first though.

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I have made this soup twice now and it is just wonderful. I loved all ingredients, wouldn't change a thing!

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This is one of the best pasta soups I have ever eaten. I am big on using crock-pots and this was just perfect for a day out and come home to the aroma wonderful soup. I put a palm full of garlic and cheese croutons on top and that was just delicious. A keeper for sure.

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This soup was super easy to make, and it's delicious! I will definitely be making it on a regular basis!

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I really enjoy this soup and think that it is a great basic minestrone recipe. While I enjoy it as is, there are so many great ways to adapt and/or add to it. One suggestion I have is to throw in the rind of a hunk of Parmigiano Reggiano along with the ingredients at the start of cooking. This adds not only the rich flavor of the cheese but adds a bit more salt for those who felt it was needed.

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I used fire roasted diced tomatoes, and ran all of them through the food processor first.

I added about a cup of fresh green beans, garlic, two diced yukon gold potatoes, and half of a can of kidney beans. To compensate for this, I used about 6 cups of broth total, which made it taste more like vegetable broth than tomato broth, so I added another can of diced tomatoes. It was still very thick and not very brothy. More like a very hearty stew, rather than soup.

I sauteed the onions, garlic, green beans and carrots in olive oil before putting them in the stew, and thoroughly rinsed and squeezed my frozen spinach and threw it in along with the zucchini for the full cooking time.

My husband hates thyme, to I scarcely used any, and added a little savory, oregano, a pinch od rosemary, garlic and onion powder, some "blackened seasoning", and a few other things in my cabinet, including a touch of dried red bell pepper, which added a wonderfully rich flavor.

The only problem was that when I finally added the noodles (which I cooked separately beforehand, there was hardly any broth at all, even though I nearly doubled the amount called for in the recipe. Actually, I liked it that way. It made it a heartier meal, though definitely not soup, and almost too thick to even be stew!
After sitting in the fridge overnight, the little broth there was disappeared, leaving it to be a very rich, strange (but delicious! kind of vegetable/tomato pasta dish. I'm not even sure what you'd call it, but it tastes fantastic.

I sprinkled it with grated parmesan and asiago.

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This soup is delicious for a cold winter night. Some slow-cooker recipes are so high-maintenance, but this one is not. I added some mild italian sausage for some extra flavor, and it went together really well!