Jul 15, 2014

Crock Pot Minestrone Soup


By far the BEST Minestrone soup recipe you'll ever try!

This is by far the best recipe you'll ever try for Minestrone soup – a classic, hearty Italian soup with tomatoes, white beans, vegetables and pasta. You can use Swiss chard or baby kale instead of spinach if you wish and you can omit the pasta if you don't want the carbs – honestly you won't miss it with everything else in this soup.

It's just my preference, but I like to puree the beans in this soup, it thickens it and you don't even know they are in there (great for picky eaters). What makes this soup extra special, is using the rind from a wedge of parmesan or Romano cheese. I always stash them in my freezer just for soups, if you don't have one toss some grated cheese into the soup while it's cooking.

This is an old recipe I've been making for a very long time! Originally I shared this as a slow cooker recipe in 2009, which is super convenient when you are working all day and want to come home to a cooked meal. But I also love making this on the stove, so I've updated the directions for both crock pot AND stove top.

This is also great with mini turkey meatballs, or even some sauteed crumbled turkey sausage. To keep the pasta al dente, I cook the pasta separate and add it to each bowl when I serve it, rather than throwing it in the soup which winds up soaking up all the broth.


Hope you enjoy!


Crock Pot Minestrone Soup
Skinnytaste.com
Servings: 8 • Size: 1 1/2 cups • Old Points: 3 • Weight Watchers Points+: 4 pt
Calories: 190 • Fat: 3 g • Carb: 32 g • Fiber: 8 g • Protein: 9 g • Sugar: 4 g
Sodium: 483 mg • Cholest: 0 mg

Ingredients:
  • 1 (15 oz) can white beans, drained, rinsed (cannellini or navy)
  • 32 oz container reduced sodium chicken broth (or vegetable broth for vegetarians)
  • 2 tsp olive oil
  • 1/2 cup chopped onion
  • 1 cup diced carrots
  • 1/2 cup diced celery
  • 2 garlic cloves, minced
  • 1 (28 oz) can petite diced tomatoes
  • Parmesan cheese rind (optional)
  • 1 fresh rosemary sprig
  • 2 bay leaves
  • 2 tbsp chopped fresh basil
  • 1/4 cup chopped fresh Italian parsley
  • 1/2 tsp kosher salt and fresh black pepper
  • 1 medium 8 oz zucchini, diced
  • 2 cups chopped fresh (or frozen defrosted) spinach
  • 2 cups cooked small pasta such as ditalini or elbows (al dente)
  • extra parmesan cheese for garnish (optional)

Directions:

Crock Pot Version:

Puree beans with 1 cup of the broth in a blender. Heat oil in a large nonstick skillet over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.

Transfer to the crock pot along with the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, basil and parsley, cover and cook on low for 6 to 8 hours.

Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle
1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.

Stove Top Directions:


 
Puree beans with 1 cup of the broth in a blender. Heat oil in a large pot over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.

Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, basil and parsley, cover and cook on low 40 minutes. Add the zucchini and spinach, cover and simmer until the zucchini is tender, about 8 to 10 minutes.

Remove the bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle
1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired. 

179 comments :

  1. This sounds AMAZING! I heart Minestrone soup. Thanks Gina!!

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  2. This looks amazing! I love minestrone soup, thanks for posting this. Also, I love your site, I use your recipes all the time.

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  3. Wow!This looks really good!I love minestrone soup. Gonna try this weekend. Thanks for sharing.

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  4. Do you puree the beans because you don't like them? I'm only asking because I'm not a bean fan but know I should be eating them! I'm wondering if they are easier to eat when pureed??? Thanks and I love your recipes!

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    1. I made it tonight for my kids who don't like beans and they loved it! Never even knew beans were in them. It was wonderful!!

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  5. Actually, yes. I'm not a big fan of the texture of beans. I love some beans more than others, so pureeing them keeps them in my meal, makes the soup thicker too. Also, my daughter doesn't like beans.

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    1. Wow what a great trick! I usually puree half the beans to thicken my soups!
      Ilene P.

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  6. Made this recipe to take for my lunch this week. So very TASTY!!! Gina, your website is fantastic. Thanks so much for sharing!

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  7. My husband made this soup a couple of nights ago, and we have eaten it since. It is wonderful. He did not puree the beans, added some mushrooms, and made some other adjustments that I don't even know about. It is comfort food at its best! Thanks!

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  8. This sounds really tasty. I was looking for a good, healthy WW ministrone recipe, Thanks.

    Perfect for this cold weather. Plus the fact it is healthy means that I can please myself and my girlfriend at the same time!!!

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  9. What do you mean by a parmesian cheese rind?

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    1. It is the hard end of the parmesan you don't eat. If you'refriend with your lcal cheese guy they will give you one left over from when they shred the pat it makes all the difference in a good minestrone.

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  10. This is the best soup! I had it in the crock pot all day, came in from the cold outside, and had a fantastic dinner. My little 10 month old and I were in heaven!

    I have bookmarked so many of your recipes - they are the best! Thank you for helping me try new foods and recipes, and making them so tasty.

    You are a year-round Christmas gift! :)

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  11. This is simmering away on the stove right now and smells fantastic. Perfect for a cold winter day - thanks!

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  12. I love all of your recipes! I brag about this website all the time. Keep up the good work and thank you for making life easier for us. Congrats on your baby girl, she is beautiful!

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  13. I appreciate that! And thank you! I am enjoying as much as possible!

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  14. This is SO delicious. Thanks for sharing. I had never thought of using Parmesan rind before, but will save it from now on. Thanks again!

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  15. You're welcome! I like to put the parmesan rind in soups and even meat sauce!

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    1. Hi, can you tell me what a parmesan rind is and where I find it? Is it used for flavor or?

      Thanks!

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    2. When you buy real parmesan, that is cut from a wheel, there is a rind on it. Usually you would grate the cheese off, but you can't really eat the rind; however, it is full of flavor. I freeze my parmesan rinds and then use them for soups. You can also ask your local deli or whatever if they have any, sometimes they will cut it for you.

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  16. I made this soup last night and it is hands-down the best soup I've ever made!!

    I made it on the stove and didn't puree the beans or include a Parmesan rind (didn't have one), but man, was it delicious!! I have the leftovers for lunch today and I can't wait!

    Thanks, Gina!

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  17. @KMW- That's great! I personally think food tastes better on the stove, glad you loved it!

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  18. Emily the cooking mama2/4/10, 9:26 AM

    This soup had a great flavor. I doubled it because I had family coming for dinner. I found a recipe for turkey meatballs and added them to the soup. Next time I would not put in as much spinach. It really took over the look of the dish. I don't think the spinach had much of a taste, but it looked way too "spinachy" if that makes sense. I would use half as much next time. I pureed 1/2 the beans and added the other 1/2 whole. Thanks for all your recipes... up next lighter chicken francese. This reminds me of chicken piccata without capers. Yum!

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  19. Is it possible to cook this soup without a crock pot?

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  20. This recipe looks so good that I wanted to make it for a family get-together this weekend. Can I make it the day before and then heat up the following day and add the pasta and zucchini then? What do you think?

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  21. Sure, soup is always great to make ahead of time! I would add the pasta and zucchini the next day, great idea.

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  22. This soup is so delicious and healthy! I tripled the recipe (family of 5, plus I wanted left overs) My 5 year old son had a wonderful time helping me, and will actually eat spinach and celery that he wouldn't eat before. I did it stove top. Thank you sooo much for this recipe!

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  23. That's great! Stove top is better for this soup in my opinion. :)

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  24. I made this up tonight - cooked it for 30 minutes stovetop & then dumped it (& the zucchini, the al dente pasta & the spinach) into a crockpot to keep it warm while i took my girls to gymnastics. It was delicious! I was confused by the parmesan rind though - I just put a chunk of the end of the parmesan "wedge" into the soup & then took out a globby mess (that my husband & kids devoured) at the end. Is that right? Oh & i used whole wheat pasta & came up with 3 points per serving (allowed me to have a BISCUIT with dinner!). YUMMY! Thanks!

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  25. I tried this for dinner tonight with some sausage in it, and it was delicious!! Great, simple recipe!

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  26. I made this and my family loved it. I also had it left-over, spooned over toast. This is a very hardy tasting soup that can be served for dinner!

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  27. Yes, very hardy! As Rachel Ray would say, this is a stoup!

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  28. I love this! I made it on the stovetop instead of the crockpot, but didn't really modify anything other than the cooking time. Very filling and hearty, but not too heavy, so would even be good for "southern" summer suppers. Thanks for a great recipe!

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  29. Yummy! The rind of the cheese was key! Thanks again for an amazing recipe! :)

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  30. Made this tonight. Really excellent! It is going to be a great soup to put in the freezer for quick dinners. I ended up adding a bit of hot sauce and threw in a bit of leftover marinara I had that needed to be used. It was so very filling and for very low points :)

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  31. LOVED this!! i did it on the stove, did not puree the beans (texture doesn't bother me), added hot italian turkey sausage and served bread with oil and vinegar for dipping on the side. SO good. i will be making this a lot this fall and winter. leftovers were very good too. thank you gina!!!

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  32. Glad you loved it! I prefer it on the stove myself. Leftovers freeze well!

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  33. This soup looks perfect.... and just in time for the cold evenings when nothin'll do but a big ole crock pot full of comfort!

    I'd like to invite you to participate in Slow Cooking Saturdays Recipe Swap @ Crock Pot Recipe Exchange. I have a few weeks worth of themes up already for everyone to schedule their crock pot share. It can be found here http://crockpotrecipeexchange.blogspot.com/p/slow-cooking-saturdays.html

    Keep up the great work Gina!

    Ginger @ Crock Pot Recipe Exchange

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  34. Does anyone know the sodium content of this soup?

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  35. could you please let me know what the points plus value is? I had this tonight. One of my favorites from your site!

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  36. I am loving your blog. I made this crockpot soup with chicken sausage and it was phenomenal. I think it was one of my top 10 best meals! I also made your peach and blueberry crisp and my friends and I were licking the pan. DEEE-lish!

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  37. I'm sure this was lovely with chicken sausage Alexandra, Thank you.

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  38. I made this soup last night and it was deeee-lish. Even the kids ate it! Thanks for this great recipe.

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  39. This soup is amazing!!!! My whole family loved it. Thank you so much!

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  40. Just what I needed to have a few lunches on hand for work! And talk about hearty and satisfying! This is a definite keeper.

    And I know I say it in every comment I leave, but Gina, I just LOVE the pictures, and it is so nice to make a recipe and have it come out like the picture!

    So thank you for doing all this work!

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  41. Thanks Laurie, I don;t get tired of hearing it :)

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  42. Can I use dry beans for this soup? I don't have canned beans, and I want to use what I have. I have dry navy beans. Should I cook them first?

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  43. Made this tonight and it was fabulous. I don't like beans either, but I went for your tip to puree them and was so happy I did. Also added a bit of ground turkey since my husband thinks a meal isn't a meal until it has meat. He loved it too.

    And now, I've got soup for the rest of the week for lunch.

    Thanks for another fabulous recipe.

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  44. Maggie, that is what my mom did to me as a kid. Pureed all my soups because I was pretty picky. It always worked for me!

    Brocha, if you use dry beans, you would have to soak them and cook them first.

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  45. I made this and it came out very thick - I dont know what I did wrong. It was still delicious, but the pasta got very mushy and there was almost no broth left.

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  46. So delicious! Love it! I have added cooked ground turkey and have also added cooked ground beef. I like the ground turkey the best cause it is healthier, but I like to add the meat cause my husband will eat it that way without complaining that it isn't hearty enough! Thanks for this amazing website I love it and use it to make 95% of my meals!

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  47. Tara it sounds like you overcooked the pasta before you added it.

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  48. 5pp even with veggie stock instead of chicken stock?

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  49. Hi Gina!!!!! Planned all week to make this soup with turkey meatballs and no pasta (for low carb diet). Then, I remembered this Wednesday is Ash Wednesday and Lent season is here. So I went ahead and made this without pasta or meatballs and just threw in a few (3) cut up frozen turkey meatballs in a single serving for tonight (Tues) and can still plan on having tomorrow or Friday without the meatballs!!! This is just delicious!!! My kitchen smells like yours haha who knew????

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  50. Hi again!!!! Please don't tell Jesus I used chicken stock!!!! It was a total oversight!!!! oops

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  51. Raquel, I thought of you today with Lent around the corner! You cracked me up just now, I'm sure the broth is fine :)

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  52. Gina - I made this soup last week and it was a hit with my meat + potatoes husband! I Added some chicken sausage to it to pacify his need for meat and it turned out so well. Thanks for a great recipe!!

    http://iamtanalicious.blogspot.com/2011/03/who-you-callin-skinny.html

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  53. Top notch soup.. made it tonight and the husband loved it! Me too! :)

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  54. I just made this recipe - it's fantastic. So easy. I am not a huge fan of big chunks of tomato in my soup, so I pureed some of the soup before adding the spinach and zucchini. It made the soup nice and thick. Very hearty!

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  55. Do you just add in the fresh spinach to the crockpot with out cooking it first? Or does it need to be cooked then added? Just want to make sure, I am making this tomorrow.

    Made the pumpkin cupcakes and my family has devoured them!!! They are so delish. Thanks for all the great recipes!

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  56. Your blog is absolutely amazing. Cannot wait to try this recipe out; it looks delicious!

    : )

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  57. SO GOOD! I added some turkey italian sausage and it was so perfect!

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  58. Darn it! I got caught up adding ingredients and added the spinach at the beginning. How is that going to turn out? I also used dry beans to cut down on the sodium content but did not soak them first. That must be why my puree turned out so chunky. Well, hopefully they still cook down with over six hours of cooking. Do you think adding the spinach too early will ruin it?

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  59. Made this today for the first time. I almost doubled the recipe and needed to add more broth when I added kale and zucchini to it. Overall, hubby liked it too and it was awesome! :) Thank you!

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  60. This was tonight's dinner....so YUMMY!!! Very filling too. I added some turkey italian sausage and omitted the spinach (didn't have any). Thanks for ANOTHER great recipe!!

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  61. I made this last night for diner and it was delicious. In answer to "Tara", possibly she did the same as me and misread the recipe and added 2 cups of pasta (raw). When it cooked it took over all my juices...however we had it and it was great. Having the rest tonight but I have added another box of veg. broth to liquify it somewhat. Looks a lot more like soup now than stew (last night). Oh, I addeed beef meatballs for my husband as he won't eat anything without meat....he loves it with crusty bread. This week I have had the Swedish Meatballs, Broccoli & Pasta, now the Minestrone, and the Porkchops in Mushroom sauce....alll fantastic. Trying the Shrimp on Cucumbers Appetizer this weekend......thanks so much for your recipes

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  62. Thank you for sharing! Yummo!!

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  63. Can't wait to try, everything so far has been amazing! I would like more Crockpot recipes if you have anymore.

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  64. AMAZING!! i don't puree the beans either, but everything else as written. i've made this several times now. took it to a friend with a new baby. made it for some friends for lunch. served it to out of town guests. took it to a ladies brunch. rave reviews. EXTREMELY flavorful! couldn't get any easier or YUMMY! thanks!

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  65. I made this on the stove top and loved it. I pureed the white beans to thicken but also added kidney beans. Minestrone just needs kidney beans to me. I also added in some sauteed hot Italian chicken sausage at the end. My husband will eat healthy, but he has this thing about meals with no meat. So, I think I ended up with 7 points, but it was so worth it. I still have one portion left in the freezer and I'm still looking forward to eating it.

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  66. This comment has been removed by the author.

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  67. Is the pasta measured 2 cups dry or 2 cups after cooking? Thanks!

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  68. So looking forward to trying this! Question: could you cook it on high heat for less time?

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  69. Can I make this recipe on high so it doesn't take as long?

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  70. You can cook it on HIGH 3-4 hours. I haven't done it, but all other recipes I have found give the option.

    Thanks for sharing this recipe, so delicious. Made it this past weekend and it was yummy. Next time I will make it with crumbled turkey sausage.

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  71. I made this tonight and it was so delicious! I did really change much, though I did add one can of garbanzo beans, I omitted the parm rind and I used penne pasta. I think the penne is a little too large so next time I will use ditalini. Anyway, this was a wonderful recipe and will definitely be making it again!

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  72. A great recipe for a cold night last night! I added some spinach & feta chicken sausage that I had in the freezer. Fantastico!
    ~Amy :)

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  73. This soup turned out amazing. I cooked on the stove since it was later in the evening before I got to start (cause I have a crazy fear of leaving the crock pot unattended). This is the first item I made from your site and I will be back for me. Thanks!

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  74. This sounds great! I would like to add some ground hot italian turkey sausage, do I need to cook it before adding to the crock pot? If I do cook it before should I add it at the end with the spinach and zucchini?

    Love love love your recipes! I just need a working printer so my hand doesn't get so cramped ;)

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  75. I made this today and it was DeLish!! Thanks so much! I never make Minestrone b/c I don't like beans, their texture not their flavor, but make of puree of them was a great idea!! I will be making this again for sure! :)

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  76. I made this the other day for lunches. Yummo. I used one cup of leftover marinara for one can of the tomatoes and it gave it a good flavor (and only 20 more calories total). Because there was less liquid, it was a little thick so I didn't even both adding the pasta, which made it an even healtier meal. Looking forward to having the leftovers for lunch tomorrow.

    Nikki....you should cook the sausage before adding to crock pot. Never add raw ground meat of any kind to crock pot. I'd still put it in at the beginning to get the flavor in the broth.

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  77. Anyone add additional veggies?

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  78. hi Gina - just discovered your website and have already made 3 recipes, all winners! Thank you!

    On the minestrone, I may have overcooked a bit and now my broth is non-existent, how can I bring it back to life?

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  79. Kristen M. - I have made this recipe twice now and both times have added other veggies not specified in the recipe. I have also left out the parm rind both times, mostly because i keep forgetting to look for it at the store! I add the other veggies, if they are soft/tender like spinach or zucchini, in the last 40 minutes. Otherwise, I add them right at the beginning so they cook the full 6-8 hours.

    I absolutely love this recipe and so does my husband. It is such a great base to work with... you can do most anything with it and it's going to be delicious. Normally, I reduce recipes in half (or more) since its just my husband and I but this one I keep at the larger capacity because I love having it on hand for lunch!

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  80. I added the one ounce of Parmesan cheese rind and the entire thing melted into the soup. Why would this happen? Wondering if I did something wrong. Smells good! Looking forward to trying it!

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  81. I made this and honestly the flavour is absolutely excellent! I will definitely be making this again. The only change I would make is to keep the beans whole instead of pureeing them. Once they were purred they made the soup just a little too think and the puree was absorbing the broth quicker than the pasta. I will be keeping the beans whole next time but there will definitely be a next time!

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  82. Excellent recipe! I loved the flavor and the face that you don't have to sauté anything - just let it simmer and you're good! Thank you again!

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  83. Tried making this today in the crockpot. I think your recipe is missing an instruction or liquid? It burned up beyond recognition while gone 8 hours on low. what is the extra liquid needed? it cant be just 3 cups of broth as the liquid in a crock pot all day....even on low

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  84. I have never found a recipe of yours that did not turn out wonderful! I really do not like beans, would it be a problem to leave the beans in their entirety?

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  85. ^^^to leave the beans out in their entirety?

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  86. OMG this was awesome! I doubled the recipe and made it on the stove top. I served it with a crusty baguette. Only thing was the cheese rind melted - there was nothing to take out. I can honestly say this soup was just as good (if not better) than any restaurant and more weight loss friendly. Thank you Gina for ALL your wonderful recipes with photos. All my meals have come from you since late January. I especially love the way you sneak veggies in...my kids would never eat spinich or zucchini. Roseanne

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  87. Is there anyway I could make this and freeze it for later? Maybe do everything besides the noodles? Let me know what you think! :)

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  88. Just made this for dinner tonight and it was EXCELLENT! My 2 year old LOVED it (although he picked out the tomatoes) and the rest of the family loved it too! I can't wait to try more recipes from this site. Thanks to Pintrest I just found it~ It makes me so happy to know that I made a really healty meal for my family tonight and they all loved it!

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  89. I made this on the stove top. I did sautee the onions, carrots, celery and garlic for a bit in some olive oil before adding the rest of the ingredients. Cooked, covered, maybe 25 min then added the zucchini and spinach and cooked another 5. Then threw in some al dente pasta that was already done. I didn't puree the beans, I like them! Was great once I adjusted the salt/pepper levels! This is a very dense soup, the ratio of "veggies n stuff" to liquid is more like a stew. Thanks!

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  90. I LOVE this soup!!!
    Amanda Lee-This is one of my favorite freezer meals. It turns out great! I add the pasta when I reheat it.

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  91. This soup is so delicious and has such a fresh taste to it. Will definitely try adding turkey sausage next time to make it a fuller meal. LOVE all of your recipes!

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  92. Just made this tonight for dinner this was delicious! I added about two cups of cooked ground turkey. I ALSO added a pinch of fennel.Thank you so much for sharing your recipes. Much appreciated!

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  93. This soup is fantastico! Best soup I've ever had! Yum!!!! is all I can say.

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  94. Your probably gonna think I'm crazy, but I make my menus and grocery lists from your site in an excel spreadsheet and link them all directly to your site so I just have to go into the menu and click the link and it takes me straight to that recipe. I also print them as I make them and put them in a binder in case my internet isn't working. I'm essentially creating my own skinnytaste cookbook! lol

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  95. If on the stove, do you cook the veggies a little before adding the broth and simmering?

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  96. I've got some of this cooking right now! Can't wait to taste it in a few hours. Jen

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  97. Wanted you to know that this recipe looks amazing. I just put together a round-up of great cooler weather soups & stews for slow cookers and had to include this! Hope you can stop by! http://www.ishouldbemoppingthefloor.com/2012/09/twenty-slow-cooker-soups-perfect-for.html

    Thanks again for all the time you put into this great site!

    {HUGS},
    kristi

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  98. Love that you puree the beans, I don't like the texture of beans either, and generally leave them out, but I will puree them. I've been looking for a good crock pot Minestrone recipe, this looks like it! Thanks!!

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  99. I had no idea what a difference adding a parmesan rind would make! This is a great tip for other soups..gives it that nice cheese flavor without adding all of the cheese! Brilliant!

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  100. Its still 100 degrees where I live . . BUT I was unable to wait ANY LONGER to make this!!! I cooked it on the stovetop, I left out the zucchini and carrots but added mushrooms . . . it is DEVINE! I love it!!! Better than ANY restaurant could make it! So fresh!! The cheese rind was so exciting! I didn't even know what it was and had to google it!! But I got it . . and I'm excited to do more with it!! Thank you so much Gina!! I can't wait to make it many, many more times!! ALSO, I was planning on adding chicken or beef . . but NO WAY will I do that!! Its prefect WITHOUT it!!

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  101. I just made this soup as part of a 14-day Crock Pot Challenge. My husband and I LOVE it. The flavors work perfectly together and it was perfect for our first chilling day of 2012 in Atlanta. We'll each be taking a serving to work for lunch tomorrow and we'll freeze the rest for later in the Fall. Check out my blog, fingerscrossedeveryday.blogspot.com for my review. I can't wait to check out the rest of your recipes.

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  102. Another winner! I ate this as leftovers for 2 days and it just got better & better!

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  103. Wow! The cheese rind worked amazing. No cheese topping needed. I added an extra cup of broth just because everyone kept commenting how thick it was, and it turned out wonderfully. Thanks!!! I am freezing the leftovers and I can't wait to have it again.

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  104. This soup was amazing! I prepped all the veggies and pasta the night before so all my husband had to do was put the ingredients in the crock pot and puree the beans. Worked perfectly! This was so delicious and the first soup I have made. I can't wait to make more soups to enjoy during this cold weather! Thanks Gina!

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  105. Can some please help me? Recipe calls for one stalk of celery, is that one "stick" or the ehole bunch????

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    1. One stalk would be just one "stick."

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  106. I've been making this soup every other week - it is THAT good. And inexpensive too. Thanks again!

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  107. This was delicious! I added two links of cooked hot turkey sausage for the carnivores in my family. I needed some crockpot recipes for this week because of evening time crunches, and this was a great addition. I also made the santa fe chicken (yum!!) and the chicken cacciatore is in the crockpot for tonight! Thanks for all the awesome recipes!

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  108. Excellent! I kept the beans whole. Perfect crock pot supper. Thanks, Gina

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  109. Making this soup for the 4th time! I follow the recipe exactly and it's delicious! Addictive!!

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  110. This was delicious! I made it on the stove because I was short on time (and added 1/2 can of broth), and I didn't puree the beans, but otherwise I stuck to the recipe. I've had leftovers for lunch two days in a row, and I never have the same leftovers more than one day. My son even had a bowl for a bedtime snack last night. Can't wait to try it in the crock pot!

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  111. I have been looking through this web site ever since I stumbled across it a few weeks ago, oohing and aahing over all the beautiful photography and recipes. Today I finally decided to make a recipe from the site and I chose this soup. We just finished eating and I must say that it turned out wonderfully! I used a Romano cheese rind instead of Parmesan because it was all I had, and left out the celery, but otherwise followed the recipe. Loved it! Hubby loved it! I can't wait to try something else!
    Leah

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  112. Approximately how many ounces of turkey sausage would you recommend adding to this recipe? Would a pound be too much? Thanks.

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  113. Nevermind, I just added half a pound of Italian turkey sausage and that was plenty. Also, I cooked it on the stove top and I added a lot of extra liquid - a combo of vegetable broth and chicken broth. I also pureed half the beans and kept the rest whole. It was delicious! Thank you for the awesome recipe!

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  114. Hi! I love this! I am including it in a slow cooker recipe collection here http://mommyssweetconfessions.blogspot.com/2012/12/34-slow-cooker-soups-stews-and-chilis.html

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  115. I have to start off by saying I live by your recipes. I am making this soup for the first time. I don't have any parm. cheese rind right now. Will it still turn out with good flavor? I am so upset, I forgot to grab it and my mouth is watering just reading what everyone has posted about the rind and the soup.

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  116. Filling and healthy, albeit a bit bland for my taste to be honest. Love your site though.

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  117. No fresh herbs here in cold Illinois. What would the spice measurements be if I used dry spices-like basil, rosemary, etc? Love your website.

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  118. This soup was absolutely AMAZING!!! I loved the idea of the pureed beans! It made the soup a little bit thicker for me! Thanks so much for sharing all your recipes! I am addicted to your site! I cook all your recipes and all have turned out wonderful! THANKS!

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    1. Wondering, along with anonymous, what the dried spices would measure at. Thanks.

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  119. I made it tonight, perfect for this freezing weather we are having. Made it stove top and it was delish. I pureed half the beans and left the other have as is. It was perfect.

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  120. This came out soo good - even my fussy 12yr old loved it! I left out the pasta and my daugher and husband added it to their bowls and ladeled the soup over it. I also added 1 chicken italian sweet sausage for flavor. I will definitely make this again!!

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  121. this came out good BUT there was almost no broth!! It was more like a slightly liquidy pasta. I would recommend either adding more chicken broth or water to this recipe otherwise it is a lot of noodles and vegetables, which is great for me, but for people a little intimidated by veggies it may seem like too much of a "health dish".
    Made plenty and was still good after freezing. Thank you

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    1. I made it and added 2 extra cups of broth and I had plenty of broth but also made it in my pressure cooker so the broth doesn't evaporate as much as stove top

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  122. Can wait to try this Gina! I love your site :)

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  123. Can you cook on high? And for how long?

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  124. Made this tonight (stove top) and it was amazing! I added a little bit of chicken sausage, too. I only wish I made a larger batch so we had more leftover for lunches. Thanks Gina!

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  126. Can you freeze this recipe? If so how long in the crock pot should i let it cook for?

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  127. Jacqui Rose9/29/13, 4:28 PM

    Just made this and sampled it today. Fantastic (as are all your recipes--haven't hit a loser yet!). The secret really is the parmesan rind. And the pureed beans added thickness to the soup. Just terrific. It's going to be lunch every day this week.

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  128. I made this soup and I got great reviews! I also used swiss chard instead of spinach and switched out the pasta noodles for Gluten free (Quinoa Pasta shells) YUMMMERS!

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  129. Gina, I know this is an older recipe but I hope you see this comment... If I wanted to make this with UN-cooked pasta, could you recommend which adjustments to make (adding more broth, cooking longer, etc)? Thanks!

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  130. I made this soup and wrote about it here. It was a great way to use the final zucchini from the garden. Thanks so much for the recipe!

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  131. I've made this soup before and I LOVE it! I'm making it today but don't have any diced tomatoes. Is it okay to use pureed tomatoes?

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  132. How much longer do you cook the soup after the 45 minutes on the stovetop once you add the zucchini & pasta?

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  133. When do you add the parsley? Is it just a garnish?

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  134. Can i do this on a pot on the stove? I am too late in the afternoon to do this in a crockpot.

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  135. How many calories would this be without the cheese rind?

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  136. I made it with half the amount of tomatoes, putting in 14.5 oz can of Aylmer Accents Spicy Red Pepper tomatoes. The soup had such a great flavor. Can't wait to try the leftovers.

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  137. can you freeze this or not because of the zucchini?

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    1. I almost always freeze a couple servings and I haven't had any issues. I would probably freeze before adding pasta, though (I leave it out of mine).

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  138. Forgot to puree the beans. Hopefully it's still good!

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  139. I love the recipes on your site! I hope to try several soon!!! Thanks for the great work!

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  140. One of my favorites! I leave out the pasta and add in turkey meatballs.

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  141. That looks delicious! I love minestrone soup, this variation sounds great. :)

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  142. omg looks so good... i've been looking for a reason to use my crock pot!!

    xo Julianne
    reallifesurreallife.blogspot.com

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  143. This looks delicious and so easy Gina! Love minestrone!

    http://youtube.com/addalittlefood

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  144. Thank you for the leftovers!!! So yummy and comforting on this stormy day!!!

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  145. this looks amazing!! I am going to use some garden fresh jersey tomatoes to make this!! thank you for posting!!! <3

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  146. Gina, I am so in love with all of your recipes. I share them with my daughters, friends and on line friends. They are all healthy and so flavorful. You have a talent for cooking with ease. Our summers are so hot, I rarely use my oven and I really appreciate the variety of crock pot recipes.

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  147. Thank you for sharing, it must taste great.

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  148. Mighty heavens, this looks great! Loving the colour and what you said about whizzing the beans smooth. I usually love beans in casseroles and whatnot, but here, it seems to work better that way :) Also a big fan of spinach, mmm ^ ^ Thanks for sharing! x

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  149. Hi Gina! Quick question about the cheese rinds - how long do they stay good in the freezer? Thanks for reposting. Even as an adult, I hate saying goodbye to summer - I always set aside your soup recipes to make the arrival of fall easier! :)
    -Lauren

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    1. They will keep a long, long time don't forget they are frozen and aged!!

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  150. I love the idea of pureeing the beans! My son always avoids those like the plague. I will definitely try this technique!

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  151. This soup looks delicious, especially with fresh summer vegetables added to it!

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  152. This soup looks great, I can't wait to make it! Do the nutrition facts include the pasta added into the soup as well? Rather than serving the pasta individually?

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  153. This recipe is AMAZING! Cannot wait to try it!

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  154. Looks delish! I love ditalini!!

    Michele

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  155. Made this last night and it was AMAZING!! Loved by myself and both kids. I used the stovetop method and didn't puree the beans and I loved the consistency of the soup this way. I also doubled the garlic and added some crushed red peppers during the vegetable sauté process. My kids hate zucchini so I told them it was cucumber. :) Best minestrone I've ever had. Thank you for another healthy winner Gina!! Can't wait for your cookbook!

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  156. I love slow cooker soups. I would add onion and saute it with the veggies.Have to have onions. Can't wait to make.
    Thanks.

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  157. It's been chilly here these past couple days. (Yes, chilly in July, and I'm loving it!) The weather has me craving fall foods. Soup is high on the list! Thanks for sharing!

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  158. If I wanted to add non-puréed beans in addition to the puréed ones, do you think a whole can would be too much?

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    1. Btw, I'm eating this now and it's really yummy!

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  160. Made this last yesterday in the Pressure Cooker, took only 15 minutes, added 2 bags of spinach by mistake but also added a 20/oz. pack of Butternut Squash, next time I will put the Rosemary in Cheese cloth as it fell apart and had to pick it out, also left out the Pasta and it was delicious!

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  161. Mmmm good timing. I was eyeing the minestrone the other day to go with my meal but went with a salad instead. Now I want this.

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  162. This is great with sautéed chicken sausage. The fresh herbs and Parmesan rind really make the dish. My boyfriend loves it even though he doesn't normally like minestrone. Thanks Gina!

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  163. Looks delicious! I am going to make this soup this weekend- I love your website!

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