Recipe by laura
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (28 ounce) can
1 (15 ounce) can
kidney beans, drained
ribs celery, diced
minced fresh parsley
1 1/2 teaspoons
freshly ground black pepper
chopped fresh spinach
finely grated Parmesan cheese, or more to taste
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.
This was good, I added Ro-tel tomatoes which made it a little spicy for my audience so I added extra macaroni. It seemed thin in taste a little, but I guess that just needs some tweaking. I also might add extra beans next time.
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.
Used this recipes on stovetop with a very low burner. It came out very tastey.
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!
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.
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.
This was really good. I also cooked it in a stock pot and used mini shells instead of elbows. It was almost bland so I added smoked chipotle Tabasco and it was super yummy. I also make my veg stock from scratch and add a lot of garlic to it, so I did not saute the garlic and onions like others suggested. I will totally make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Vegetarian Minestrone
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 15
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Make this five-star stew in your slow cooker!
See how to make a 5-star, beefy taco soup with beans.
See how to make a meaty lasagna in the slow cooker.