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
TOTAL TIME: Prep: 15 min.
Cook: 6-1/2 hours
MAKES: 8 servings
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
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
Beth Layman :)
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Posted by: Beth Layman <blayman38@gmail.com>
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