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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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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 6 hrs 15 mins
  • READY IN 6 hrs 35 mins

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.
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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
Feb 25, 2013

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.

 
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.

 
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.

 
Mar 25, 2013

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.

 

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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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