Hearty Minestrone

Hearty Minestrone


(4 votes) 4 4

Nothing beats homemade soup, slow-cooked to perfection.

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Serving Size / Yield

8 servings


  • 3 C. low salt vegetable or chicken broth
  • 1 28 oz. can diced tomatoes, with juices
  • 1 15 oz. can white beans, drained and rinsed
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 small onion, diced
  • 1 tsp. dried thyme
  • 1/2 tsp. dried sage
  • 2 bay leaves
  • Salt and ground black pepper
  • 1 medium zucchini, diced
  • 2 to 3 C. triple washed fresh baby spinach leaves
  • 4 Tbs. freshly grated Parmesan or Romano cheese
  • 2 C. cooked al dente small shells or ditalini

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In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Thirty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Add pasta to warm it for 2 or 3 minutes, and ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired. Add pasta just before serving to keep it from overcooking.

6 to 8 servings.

Lillian Julow, Gainesville, FL

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