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Vegetable Minestrone

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Total Time
Prep: 15 min. Cook: 6-1/2 hours

By Taste Of Home Editorial Team

Recipe by Alice Peacock, Grandview, Missouri

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 20, 2022

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

Test Kitchen Approved

Vegetable Minestrone

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Yield: 8 servings (2-1/2 quarts)
Prep: 15 min
Cook: 6 hours 30 min
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Ingredients

  • 2 cans (14-1/2 ounces each) beef broth
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) great northern beans, rinsed and drained
  • 1 can (14-1/2 ounces) Italian-style stewed tomatoes
  • 1 large onion, chopped
  • 1 medium zucchini, thinly sliced
  • 1 medium carrot, shredded
  • 3/4 cup tomato juice
  • 1 teaspoon dried basil
  • 3/4 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1 cup frozen cut green beans, thawed
  • 1/2 cup frozen chopped spinach, thawed
  • 1/2 cup small shell pasta
  • 1/2 cup shredded Parmesan cheese
Text Ingredients

Directions

  1. 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.
  2. Stir in the green beans, spinach and pasta. Cover and cook for 30 minutes or until heated through. Sprinkle with cheese.

Nutrition Facts

1-1/3 cups: 181 calories, 2g fat (1g saturated fat), 4mg cholesterol, 1027mg sodium, 30g carbohydrate (6g sugars, 8g fiber), 12g protein.
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