Vegetable Minestrone Recipe
My husband and I created this recipe to replicate the minestrone soup at our favorite Italian restaurant. It's nice to have this ready to eat for our evening meal on days when we have a real busy schedule. To make the soup vegetarian, use vegetable broth instead of beef.—Alice Peacock, Grandview, Missouri
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 1 large onion chopped
- 1 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 3/4 teaspoon dried oregano
- 1 medium carrot shredded
- 1 medium zucchini thinly sliced
- 1/2 cup shredded parmesan cheese
- 1 can (16 ounces) kidney beans rinsed and drained
- 2 cans (14-1/2 ounces each) beef broth
- 1 can (15 ounces) great northern beans rinsed and drained
- 1 can (14-1/2 ounces) italian-style stewed tomatoes
- 3/4 cup tomato juice
- 1 cup frozen cut green beans thawed
- 1/2 cup frozen chopped spinach thawed
- 1/2 cup small shell pasta
- Carbohydrate 13.8293643749034 g
- Cholesterol 13.82 mg
- Fat 1.88263499998462 g
- Fiber 1.6531000062647 g
- Protein 4.8853987499835 g
- Saturated Fat 0.94993187499601 g
- Serving Size 1 1 serving (118g)
- Sodium 165.918124999977 mg
- Sugar 12.1762643686387 g
- Trans Fat 0.214241312497465 g
- Calories 89 calories
Directions In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 6-7 hours or until vegetables are tender. Stir in the green beans, spinach and pasta. Cover and cook for 30 minutes or until heated through. Sprinkle with cheese. Yield: 8 servings (2-1/2 quarts). Originally published as Vegetable Minestrone in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p11 Print Add to Recipe Box Email a Friend
