Slow Cooker Vegetarian Minestrone Recipe - Allrecipes.com
Slow Cooker Vegetarian Minestrone Recipe
  • READY IN 6+ hrs

Slow Cooker Vegetarian Minestrone

Recipe by  

"Slow cooking this family favorite soup allows all the flavors and spices to intensify and delivers a delicious, hearty meal every one is sure to enjoy. Serve with a green salad and garlic bread for dipping."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    6 hrs 15 mins
  • READY IN

    6 hrs 35 mins

Directions

  1. Combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a 6-quart slow cooker.
  2. Cook on Low for 6 to 8 hours.
  3. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
  4. Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.
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Footnotes

  • Cook's Note:
  • One 10-ounce package of spinach (thawed and squeezed dry) can be substituted for the fresh leaves. Substitute a can of cannellini beans (white kidney beans) if you'd like.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews More Reviews

Most Helpful Positive Review
Jan 22, 2013

Very good basic recipe. I have two suggestions. First I found you couldn't taste the garlic and onion. Next time I sauteed them before throwing them in. Second, the pasta soaks up all the broth especially if you have any leftovers. I would add the pasta to each bowl as served.

 
Most Helpful Critical Review
Jan 08, 2014

This is actually a little dull and I sautéed onions, etc., ahead of time to get every bit of flavor I could. Wanted to love this but didn't. That said it is satisfying enough and is providing an easy lunch as leftovers. But no one else in my family will revisit it.

 
Feb 17, 2013

I want to make this for a Lenten soup supper this week so I decided,to try it this evening. I didn't have time for the slow cooker so I just made it in a large pot, I read the comments before I began. My critical husband & a visiting family friend thought it was delicious & to be added to our family staples. To make the most of the favors in the ingredients I added things differently than given for the slow cooker. First I sautéed the garlic & onion in about a tablespoon of olive oil. I added the celery to this, then the crushed tomatoes; while these simmered, I added the carrots. We have a deck garden of fresh herbs so I used them + dried for those I didn't have. To the tomato mixture I added about 1-T-fresh Oregano, the dried thyme, black pepper, fresh parsley, & fresh spinach. When this began to boil I added the vegetable broth, kidney beans, & remaining vegetables. When these came to a slow boil, I added the macaroni using varied vegi colored elbow macaroni & salt. When the pasta was cooked, we ate. We topped the soup with the Parmesan as described & it was fantastic. The favors were perfect for us.

 
Dec 20, 2012

Used this recipes on stovetop with a very low burner. It came out very tastey.

 
Feb 12, 2013

I've made this recipe twice already and it's quickly becoming a favorite to my girls that don't eat meat. I haven't found a need to change anything as it's great just the way it is. Thanks for sharing!

 
Dec 06, 2012

I'm not a vegetarian, but I liked this soup. This is one slow cooker recipe that I will make again (and there aren't many). Tasty and nutritious.

 
Nov 29, 2014

Needs a little kick for my liking, however it's a great recipe. I normally don't review recipes if I make a change but the changes I made were after the soup was almost done. As another reviewer stated, there wasn't enough liquid to support the elbows so I keep them separate. Put them in the bowls then ladled the soup over. Also added the green Tabasco. Perfect! There is a review that says the recipe is unsafe because the kidney beans need to be cooked first. I wanted to point out that the recipe calls for canned kidney beans which are completely cooked before canning! Duh. Enjoy the soup everyone.

 
Mar 16, 2013

Frankly, I am shocked that something this easy to make can be so darn delicious. I'm so glad I made a huge batch, so I could freeze the rest and have some later. Even better the next day.

 

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Nutrition

  • Calories
  • 138 kcal
  • 7%
  • Carbohydrates
  • 25.2 g
  • 8%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 1.7 g
  • 3%
  • Fiber
  • 6.5 g
  • 26%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 941 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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