Rating: 4.5 stars
326 Ratings
  • 5 star values: 209
  • 4 star values: 83
  • 3 star values: 21
  • 2 star values: 7
  • 1 star values: 6

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.

Recipe Summary

cook:
6 hrs 15 mins
total:
6 hrs 35 mins
prep:
20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Cook on Low for 6 to 8 hours.

  • 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.

  • Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.

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.

Nutrition Facts

138 calories; protein 6.9g; carbohydrates 25.2g; fat 1.7g; cholesterol 2.2mg; sodium 940.5mg. Full Nutrition
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