Minestrone Soup

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This is by far the BEST Minestrone soup – a classic, hearty Italian soup with tomatoes, white beans, vegetables and pasta.

This is by far the BEST Minestrone soup – a classic, hearty Italian soup with tomatoes, white beans, vegetables and pasta.
Minestrone Soup

This soup recipe is SO easy to make, you can make it on the stove, slow cooker or Instant Pot. Directions provided for all three!

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.

Helpful Cooking Tips

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. It’s totally your call, you can also just add the pasta to the soup at the end.

Freezer Directions

You can freeze leftovers for up to 3 months. Let it cool then transfer to freezer-safe containers.

Minestrone Soup Variations:

  • Swap the spinach for Swiss chard or baby kale.
  • To keep this low-carb, omit the pasta, you honestly won’t miss it with everything else in this soup.
  • Add some mini turkey meatballs, or even some sauteed crumbled turkey sausage.

How To Make Minestrone Soup

And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several!

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.

More Soup Recipes You Will Love

This is by far the BEST Minestrone soup – a classic, hearty Italian soup with tomatoes, white beans, vegetables and pasta.
Print WW Personal Points
4.93 from 91 votes
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Minestrone Soup

190 Cals 9 Protein 32 Carbs 3 Fats
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Yield: 8 servings
COURSE: Dinner, Soup
CUISINE: American
This is by far the BEST Minestrone soup – a classic, hearty Italian soup with tomatoes, white beans, vegetables and pasta.


  • 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, al dente (or GF pasta)
  • extra parmesan cheese for garnish, optional


Slow Cooker 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, bay leaves, 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, bay leaves, 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.

Instant Pot Directions:

  • Puree beans with 1 cup of the broth in a blender. Press saute in the Instant Pot and heat oil. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 10 minutes.
  • Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, bay leaves, basil and parsley, cover and cook high pressure 20 minutes.
  • Quick release, add the pasta, zucchini and spinach and cook high pressure 4 minutes. Quick release so the pasta doesn't overcook.
  • Remove the bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/2 cups soup into 8 bowls and top with extra parmesan cheese if desired.


Serving: 11/2 cups, Calories: 190kcal, Carbohydrates: 32g, Protein: 9g, Fat: 3g, Sodium: 483mg, Fiber: 8g, Sugar: 4g
WW Points Plus: 4
Keywords: best minestrone soup, instant pot minestrone soup, minestrone soup, minestrone soup crock pot, minestrone soup recipe, vegetarian minestrone soup

how to make minestrone soup.

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  1. This is excellent! I’m not a big soup person, but I will 100% make this again! I didn’t have fresh herbs so I used dried Italian seasoning but otherwise made it as written. So much flavor, and very hearty. Perfect for today’s snow day!

  2. This is so delicious!! I added green beans and omitted the spinach for my husband but the flavors are just so great!! Not lacking in anything! 🙂 can’t wait to eat it again!!

  3. This soup was delicious! I had some cabbage leftover so I threw that in as well.  Puréed half the beans-great idea in the reviews!!  Even better on day 3!! ♥️

  4. My email address is valid because I use it most of the time!  Please have this corrected as soon as possible!  Also, there is a comment about the posts and when to add it.  I know if you are going to use it, it is best to add it just before it takes time it to cook.  Maybe 8 to 12 minutes before cook time is to end?  For Diabetics, it is best not to use it if you have the large white beans even though you have blended them.

  5. Can you prepare this the night before and cook the next day?

  6. For everyone asking about the pasta, always keep the cooked pasta/noodles separate for ANY soup recipe until you put it in the bowl with the hot soup. The pasta/noodles will absorb the liquid if you store them mixed together. You can even place the cooked pasta in a zip lock bag and store it next to the container of soup in your freezer.
    A wonderful and nutritious substitution for small pasta in any soup recipe is cooked farro. So good!

  7. My absolute favorite!

  8. This soup is delicious. i made it as written, however I made half the recipe. Next time I will make the full amount since it freezes so well!. 

  9. My first time making any skinny taste recipes. This was excellent! I did lots of things wrong- like I forgot to rinse the beans, had to leave out the parm rind because we didn’t have any, same for parsley and rosemary but used dried and it still was very flavorful. Thank you so much for putting the WW points on your recipes- I’m hooked and will be cooking much more.

  10. I made this for the first time this past winter. I didn’t initially love it because of the rosemary. Perhaps I added too much? In any case, I made it again without and it turned out perfectly. It was an instant hit with the family, especially, my ‘picky’ Italian parents. They love it! Thank you so much for this delicious and healthy meal. By the way, I don’t see the calories per serving, maybe my bad eyes? Could you please include or let me know? Thank you!

    • Just saw it … 190 calories … awesome. Did I mention how delicious and easy to make? Yes, a bit of chopping. Also, I cook the beans a day ahead .. soak them overnight. Adds some time to the preparation but again, so good, it’s worth it.

  11. If you freeze it, should you freeze it with or without the pasta?

  12. Thanks Gina! Such a great soup! It’s in the crockpot now. Saved time with frozen mirpoix (chopped onion, celery and carot). The parmesan rind is a must… it adds so much flavour. We cook the pasta and leave it separate so each person can add what they want. Good soup soothes the soul

  13. Easy and truly delicious! Made this after a day of skiing and it was a hit. Lots of chopping but 100% worth it. Will be making this again and again!

  14. I added a pinch of red pepper to each bowl of soup and it was delicious!!!

  15. This is an incredibly flavorful soup!  My only problem was with the pasta.  I added it at the end and that worked great but I had leftover soup.  When I reheated the soup the following day, the pasta expanded and “took over” the soup.  Any way to avoid that?  Thank you for another great recipe!!  

  16. Thank you Gina for another terrific recipe! it’s been on my list of Skinnytaste recipes to make for awhile. When you posted it on Facebook, I was reminded to make it. I made this last night with dried herbs and left the beans in original form. It was amazing! The rind of the parmesan cheese wedge added a lot of flavour. Hubby is not a big fan of beans but he loved this soup and raved it was the best he has ever had. It is company worthy (especially if you use the fresh herbs) but also good for a family evening dinner. Give it a try if you’ve been wondering, it is worth the time and ingredients!

  17. This is amazing. I added Italian style precooked chicken meatballs from costco.

  18. This was SO GOOD!! Definitely will be making more than once for the fall season.

  19. Absolutely delicious and as always the recipe was easy to follow!

  20. Came out amazing! Followed recipe exactly. I made in instant pot, the only thing that was confusing with the instant pot recipe was weather or not the pasta was cooked or not when adding to instant pot so I cooked the pasta separately just until aldente and then added to instant pot AFTER the 4 minutes on the zucchini and spinach cooking. And it was great! Lots of broth, pasta perfect not over cooked! 

  21. This soup is so delicious and easy to make! And yes, my picky eater even loved it! I am vegan so I did not put the cheese rind in and used vegetable broth. The soup is my go to on a cold day! Thanks skinny taste!

  22. I have been making this regularly for a few years now and I am obsessed- Best soup ever. I use two cans of rinsed cannellini beans and I purée a can and a half and put the rest in there whole.  Next time I may use more- I love the creaminess they add puréed but I also enjoy them on their own. The Parmesan rinds are a make or break, and I swear it tastes better when I make it in a cast iron pot versus my stainless steel stock pot. As for pasta, I make a bunch but keep it separate totally from the soup until I’m ready to eat it! It gets added one bowl at a time!!

  23. Made this tonight and it was excellent. I wasn’t sure whether to drain the tomatoes, so I didn’t. It was delicious. I also browned some sweet Italian sausage on a skillet and added it when I added the pasta. Would have been great even without that addition. 

  24. Wow. Wow. Wow.  I made this in the crockpot. I followed the recipe but added fresh green beans- just cause I had them. Sooo good!!!

  25. Quick question: how much dry pasta do you need to make one cup of cooked pasta? I love this recipe! 

  26. Perfect soup! Blending the beans made it richer…will definitely be on the menu more often!

  27. I made this recipe for the third time last night. I didn’t have any zucchini but I had broccoli and it worked well. I also didn’t have fresh basil or parsley so used dried spices and it was still delicious! Served it with.a piece of pita for dipping rather than pasta. Delish!

  28. I made this again last night and as always it was fantastic. Each time I make this wonderful soup, I use different beans and it never fails to be terrific. It’s so convenient to have the crockpot cooking while I do other things. 

  29. This is the best minestrone I’ve EVER had! Huge hit for us! I even added two cups of vegetable Broth. So amazing! Thanks!

  30. Delicious and so easy to prepare

  31. Oh, sooo good,  I added some chickpeas, cabbage & grape tomatoes.  I could just drink the broth by itself.

  32. So very delicious. Made it last week and am already making another batch.

  33. This soup is delicious. I shared it with a neighbor and they loved it. I adjusted the recipe by sauteing some italian sausage ( i took the skin off of the sausage and broke into small pieces). I also sauteed the sausage with a little merlot wine. I used a small container of strained tomatoes. instead of what the recipe directed.
    I then followed the directions from step 1 till the end. This is my third time making it within six weeks because my husband likes it so much.

  34. Hi, Gina! I love this recipe and want to make it tonight. I don’t have zucchini though. Do you think it will be ok without it? Anything I can use as a substitute? Thanks!

  35. Wow- this recipe exceeded my expectations and is so delicious!!
    I made a couple modifications : I’m dairy free so No Parmesan (or rind), I also didn’t have fresh herbs on hand, so I used dried Italian seasoning.
    Love it!!

  36. This soup is wonderful! We didn’t do pasta and added some greens along with the spinach & it was the perfect dish on a cold day.

    I pureed 3/4’s of the beans and threw the rest in – I am not a bean lover so this was great for me!

    Highly recommend!


  37. This is a soup that gets eaten by every member of my family…from 5 to 45! Smells amazing simmering in the crockpot all day. I do add a drained and rinsed can of dark red kidney beans, but that’s just because we love beans! 🙂
    I HIGHLY recommend this soup!!

  38. I added marinara sauce and ground beef…so yummy!

  39. I make this soup at least twice a month! I love it.

  40. Can you use beef broth?

  41. This is delicious!

  42. COOKED pasta!

  43. Really yummy soup. Have I ever made a Skinny Taste recipe I haven’t liked? No.

  44. This soup is DELICIOUS!!!!!! I think it’s the basil, yummy yummy, yummy!! I added black beans and chick peas, loved it!

  45. This is so good, even my picky kids like it! However, I feel like I’m doing something wrong. I followed the instant pot directions and had very little broth left. For the leftovers I just added regular chicken broth again, and it was still yummy. 

    The only spot I’m thinking I might be messing up is the pasta – is it two cups cooked pasta or two cups of dry pasta, cooked. I’m thinking maybe I have too much pasta soaking it up? Or that letting pressure out is losing too much liquid? 

    • I had this problem when I adde 2 cups of orzo-dried–I’m only adding one cup next time.

    • I made the same mistake. I looked and looked again…it’s cooked pasta! So it’s probably much less dry. I added 2 cups dry and it used the majority of my broth in my instant pot, had to add more. Still sooo yummy tho! Next time I’ll scale down on the dry pasta. 

  46. This was a great recipe! I made just as the recipe read, leaving out the pasta and adding turkey sausage, as recommended. Will make again! It felt so healthy and fresh.

  47. I used beef broth, cause that’s the only kind I’ve had in minestrone when I’ve eaten it before,  browned two Italian sausage links to throw in.  Other than that, made as directed, and boy, is this a keeper!  my boyfriend absolutely loved it!

  48. Absolutely the best minestrone I have eaten. I have several other recipes for minestrone but they will be replaced with this one. It is delicious, very filling and flavorful. I will make it again!

  49. this is the best minestrone EVER!!!

  50. Love this recipe! It’s easy to make and super flavorful and healthy!  I use the stovetop version and make it all the time. 

  51. I made this in the instant pot and it didn’t come out right. The recipe says 2 cups cooked pasta, but the instant pot directions say to put the pasta in for 4 mins to cook. I ended up putting in 2 cups of un-cooked pasta to cook for 4 mins. It ended up soaking up most of the liquid. It has great flavor but is more like a pasta dish. Next time I’ll add only one cup of uncooked pasta, or cook it separate and add it with the cooked soup (after 4 mins of cooking the spinach and zucchini in). 

  52. If you want to add meatballs or crumbled turkey, when would I add it to the instapot? Thanks – my daughter is going to LOVE this! 

  53. The  2 cups of pasta  Is that cooked and if so can you please how much dry ty so much I love recipes i have 2 your cookbooks love them

    • Yes, the 2 cups of pasta is cooked. It mentions this in the list of ingredients. I just used 1 cup dry and cooked it before adding. IDK how much that made but I put all of it in and it was just right for me. The Parmesan rind is a must, it adds a great depth of flavor.

  54. How long would you put this on High with the slow cooker?

  55. This was awesome!

  56. I made this soup for dinner tonight and it tasted great, I browned some Italian sausage with the onions. I didn’t have the Parmesan rind, so just added the cheese when I served it. I don’t use fresh herbs, so I put in 3 tsp. of Italian seasoning mix and it was perfect. I also put in 2 cups green beans (the last picking of the season), a can of corn and 2/3 cup of brown rice instead of pasta. My husband and I both had seconds. This is an excellent basic recipe that can be modified depending on what vegetables you have on hand.

  57. What a lovely rich tasting minestrone. Love it with the blended white beans. I added cabbage instead of spinach. And added cauliflower..v ery nice. Definitely doing this again x

  58. Have made this several times for busy work weeks, AMAZING!! Absolutely love this reciepe! There’s enough for my boyfriend and my coworkers to last all week. I always get compliments when making this reciepe!

  59. Phenomenal recipe!!! I did completely vegetarian and followed each step. Pureeing the beans definitely adds depth. I soaked the beans overnight and mixed it with the broth in the blender. Will definitely keep doing this step. My carniverous friend loves it. I would definitely recommend this to anyone who asks for it. 5 star!

  60. I added cumin for an amazing twist. Wonderful recipe…… I always play with it a little bit. Put squash and 1 potato in it this time. Super excited to see how it turns out.

  61. If I want to use uncooked pasta, how many ounces do I add?

  62. This was a perfect warm satisfying soup! It seems to make a lot more than 8 servings – no complaints. Such a great option for work day lunch that will keep me full.  Delicious ! 

  63. If using the instant pot version – do you cook the pasta first? I put the pasta in raw and it soaked up all the liquid as it cooked. 

  64. Just a note that the stove top instructions forget to include the bay leaves. I think next time I would only purée half of the beans, or include another can and leave whole.

  65. Great recipe!  I opted to leave out the pasta so I could serve with seasoned croutons.

  66. Loved this recipe!  I have an instant pot but opted for the stovetop.  It was just one of those days where a pot of soup simmering on the stove was needed.  Always have Parmesan rinds in the freezer.  They add so much flavor.  Omitted the pasta but added a sweet potato. Thank you for all your amazing recipes!

  67. This is the best soup I have ever had. I accidentally bought southern style beans, but rinsed it, and it made the flavor even more incredible. I don’t like spinach, so I blended them in with the beans in the mixer, and it was perfect. The next day I chopped up 2 mini meatballs and added it. It was the most filling meal and wasn’t hungry till dinner. 5 star recipe and a new go to. I’m so thankful!

  68. Easy. Delicious. I pureed the onion, celery, garlic, chicken broth, and beans. I used my IP. Great easy and delicious.

  69. This is the best Minestrone soup I have ever had. I love blending the beans with the stock.
    This will be my go to soup from now on. Thank you, Gina. I appreciate all you do.

  70. How is this so low cal?

  71. What do you recommend doing if I just wanted to add beans whole instead of pureeing? Thanks!

    • I cooked the carrots onions and celery then added zucchini, beans and pasta and cooked for last 10 minutes, Came out perfect.

  72. Good but Zucchini needed to go in earlier. Half inch chunks were still hard

  73. needed a hearty vegetarian soup today, and this recipe hit the spot…everyone loved it.

  74. This is hands down the best minestrone I’ve had! Thank you for another winning recipe!

  75. If I add ssusage, should I increase broth amount? How much sausage?

  76. This is fantastic! Thank you so much! I really enjoyed this and the leftover are even better. I’ll make this again for sure!

  77. This soup is sooooo good! Don’t skip the Parmesan rind or the sprinkle of Parmesan on the soup for serving.  Awesome!

  78. Yes,,  excellent flavored my husband had three dishes. I have made this a couple of times. I would serve this to my guest.

  79. This is a great recipe, I like that the beans were puréed. I made it for a football game with sliders, well liked by everyone.  The Parmesan rind really added a nice flavor to the soup.

  80. Another favorite for instant pot. Best Minnestrone. Especially twith the puried beans for thickening. Only one I’ll make now. Thanx

  81. I just made this tonight with my instant pot (also acts as a crock pot and sauté). It turned out amazing! It was the first time using the instant pot, so I didn’t know that it takes almost 5-10 minutes to build pressure and then it starts counting down. I was not faster than the stovetop version in the end, because I had to add the zucchini (also used green beans) and wait for the steam to quick-release and then let it build up pressure again. But this recipe was still great and the soup was worth the wait! I didn’t have spinach but I had green beans and I added it with the zucchini and all the vegetables were perfect. I also used dried rosemary. And the rind of Parmesan cheese ended up crumbling apart, but again the soup tastes amazing! 

  82. The parmesean rind completely disintegrated in the instant pot. Is that going to make the soup taste bad or would it be unsafe to eat now?

    • It will be fine

      • I made this recipe back in January, and everyone loved it. The kids have asked for it again, and I’ve just not gotten around to making it until tonight. Same rave reviews and requests not to wait so long to make it again. After making this recipe, no one will eat Minestrone from two of the restaurants we frequent. Thanks for a wonderful recipe!

  83. Delicious as usual! Never disappointed in a Skinnytaste recipe! 

  84. This soup is amazing! It’s sneakily hearty and a bit sweet from the tomatoes. My family loved it! Another great recipe. Thank you!

  85. Made this tonight with homemade turkey meatballs. Can put delicious and quick in the instant pot.  Thank you for this flavorfilled, healthy recipe that tastes delicious!  

  86. This came out so good and provided 3-4 meals for 2 of us. Reheats great! We added tiny meatballs since we had leftover ground beef from another recipe and it was fantastic. Paired with your easy garlic knots, this was easily 5-star restaurant quality.

  87. I am inputting this to the WW website recipe builder, 8 servings with pasta is coming up as 5 smart points? What am I missing? I used 2 cups dry for the pasta.

  88. Great recipe. I grew up with one from a local Italian restaurant and that’s the standard I measure all minestrones by, most of which just don’t cut the mustard. This was the closest I’ve found and so much healthier. Thank you for sharing!!

  89. OMG absolutely delicious. I so appreciate that all three cooking methods are addressed. I made in 40 minutes in my pressure cooker. My husband was not excited about eating soup for dinner but after his third bowl and telling me numerous times how much he loved it, I think he is a believer.

    I used a bit of whole wheat pasta and it was delicious! This will be a family favorite for years to come!!!

  90. yummy! i used the crockpot and made it the day before and left it on “keep warm” all niight. even be better today. i did not at pasta as most of my family is eating fairly low carb. easy to make but prep takes a little longer because of all the chopping.

  91. Made this last night stove top – really fantastic!  I forgot celery but added green beans. Served with crusty bread and shaved Parm on top. Thank you for the simple but delicious recipe!!  

  92. My 2 and 4 year old liked it, so that’s a big win for getting them to eat so many vegetables! Pureed beans, fantastic idea! I added extra water and cooked the pasta in the same pot (used acini di pepe). Yay for Soup Season!

  93. I made this soup in my Instant Pot. All I got to say is that it was delicious. My new go to Minnistrone soup. Blending the beans with the chicken broth really created some nice body and flavor.

  94. Can you specify size of instapot.  This did not fit in mine.  Tasty but made in 2 batches. 

  95. Do you add the pasta cooked or uncooked in the 4 minute step in the pressure cooker?

  96. This recipe looks great, however I cannot eat cheese. Is there anything I can substitute for cheese?

  97. This soup is delicious!  And not hard to make. A real winner. 

  98. I’m making this in the Instantpot for the 1st time today but was a little confused. After you sauté the veggies and put the remaining ingredients in, do you leave it on sauté mode to cook it at high pressure for 20 minutes? Or do you then switch to soup/broth mode? I’m so scared that I messed up the recipe!

  99. I made this tonight and it was fabulous! Our whole family loved it. Thanks for another winner, Gina!! We did not have a Parmesan rind to put in, and I substituted dried herbs for fresh (1 Tbsp + 1 tsp basil, 1/3 tsp rosemary … just now realized I forgot to put in the Italian parsley. Oops!) The pureed beans added great body to the soup and I didn’t feel guilty eating it. Thank you!

  100. In step 3 of the Instant Pot instructions, is the pasta added uncooked or cooked? Thanks!

  101. Excellent!!!

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  103. I never know how much spinach or basil I need to buy to come up with 2 cups chopped. I wish recipes would give me at least a hint. Do I buy a pound of spinach? Two pounds? Will one of those little clamshell containers of basil yield enough, or do I need to buy two? I can eyeball an onion to estimate how much I’m going to get when I chop it, but leafy greens are difficult.

  104. If i’m correct 1 1/2 cup for 8 servings, does that means it makes 12 cups in total? and if i double it would make 24?

  105. Is this recipe only 2 freestyle points without the pasta or is there a special pa pasta that you use?

  106. So delicious! I made this recipe in my slow cooker. Prep work to get everything in the pot is quick and simple. I pureed a can a navy beans (great way to hide beans in a soup and add texture.) Even my boyfriend who normally dislikes all vegetables loved this soup. Will be making this again for sure.

  107. Hello Gina,
    I have made this recipe twice and it is so delicious! I just started WW and have a question about the points. When I put the ingredients in the recipe tracker on the WW app, it had pasta listed as 6 points. Am I missing something where this recipe is only 2 freestyle points? Any advice would be greatly appreciated! Thank you for wonderful recipes!

  108. This is the best minestrone soup ever!  Better than any restaurant.  I have made it several times and my fiancé just requested it again.  the Parmesan rind really makes the dish and fresh herbs are a must.  Lately I have been adding sautéed sweet Italian chicken sausage for extra protein

  109. I’m making this in the Crock Pot and don’t see when to add the pasta? Should I add it when I add the zucchini and spinach? Thanks in advance! 🙂 

  110. i made the stove top version of this recipe last night, almost exactly as written, and it was great. I didn’t have celery and i didn’t miss it. I used home made chicken stock. and actually had a cheese rind in the fridge. it really does add a lot of flavor to the soup. my husband, who hates ‘mushy vegetables’ said it was ‘actually really good’ so that’s a win!

  111. Any ideas on converting this to an Instant Pot recipe (and adding pasta after of course)? Thanks!

  112. Where do chiefs get their prep times? Gina you say 15 minutes, from my experience I say at least 1he from start. I love to cook but I wouldn’t even start a recipe like this.

  113. Is it because WW switched to Freestyle? Not really fair to the rest of us

  114. Hi there.   How much of the cheese rind do I add? Thank you in advance!

  115. I would appreciate knowing how many carbs per serving without the pasta.. I love this soup and have been making it for years. It is my favourite soup recipe. Thank you for sharing tbis recipe.

  116. You mentioned turkey meatballs could be used but I’m not sure exactly how they work into the recipe if I have Frozen ones can I just put them in the soup and they will thaw and cook?

  117. Easy and yummy!! Reminds me of my favorite family style Italian in SF (The now sadly gone Capp’s Corner). Even better the second day. 

  118. Yum, and I don’t even like minestrone…

  119. This is so delicious and so satisfying! I crave this in winter. One of my favorite soups – the trick of blending the beans is a game changer for me, as I don’t love the texture of whole canned beans. Thank you Gina, for all the great, healthy recipes!

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  121. Loved this!  I subbed fresh thyme for the rosemary; my fresh basil died, so I used 1 tbsp of dried basil.   Threw the pasta in the crockpot with the spinach and zucchini.  I omitted the Parmesan rind.  Delicious, healthy and filling!

  122. Made this last night in my crockpot and it was INCREDIBLE. I left out the spinach and added kidney beans and handful of penne. My picky 3 year old and 8 year old LOVED this soup and had several bowls. Sooooo soo good. The parmesean is key (rind or FRESH grated). Whew!! Thank you, Gina!

  123. Do you have to puree the beans in beginning?
    I kinda like the beans in the actual soup

  124. I love this soup! It has been a year since I first made it and I’m kicking myself for waiting so long to make it again (to be fair – my husband is the better and primary cook in our home). We had it for dinner tonight and the only change I made was to add fresh green beans (I had them so why not). So healthy and so delicious! My picky 8 year old got the nerve to try it because “it just smells amazing.”   He then consumed a huge bowl of vegetable goodness. The rind is the clincher – best tip ever.  Great recipe.

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  127. I need to make at least 15 portions. How do I adjust the recipe. 

  128. This is a really good soup.  My granddaughter’s favorite!  I pretty much stick to the recipe, always do the stove top method and use dried herbs when I can’t get fresh from my garden.   Freezes well too! 

  129. When do you add the bay leaves?

  130. Can you add the dry pasta to the soup in the stovetop version? Wondering if I would need to add additional liquid?

  131. My,  this is IS a good recipe. Low-cal, low-sodium, thick and delcious –  and the constency is even better when left overnight. I added a few more garbanzo and kidney beans for added texture, and a few teaspoons of sage deepened the flavor considerably.  (A few teaspoons of tomato paste gave added color and taste.) 

    That said, this just be the best minestrone recipe out there. 

  132. This soup was SO GOOD!!! I had never thought to blend beans for a thicker broth, seriously such a great idea. This soup will definitely go on a list of favorites! Thanks Gina 🙂

  133. If I ended up combining the noodles and soup to save room in my fridge, how much would a serving be for 4sp? Would it be one cup?

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  136. Can you adapt this for the InstantPot???

  137. I have been making this soup for about two years now, I just wanted to finally say thank you!! It truly one of my go-to dishes in the fall and winter. I have a summer cold right now and will be making again today. I use your recipe as a guide and then add as many veggies as I am in the mood for. I have also started adding quinoa and black or kidney beans for extra protein. It’s delicious!

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  139. We can’t do dairy… any ideas to replace the cheese rind to make this vegan?

  140. I hate second guessing you, though I did have a question on the SmartPoints. When you calculated them, did you add in the parmesan cheese? When I entered my calculations (beans, broth, pasta and oil) it only comes out to 3 SP’s per serving. This may be asking a lot, but is there an easy way to calculate points/serving? If I wanted to only have 1 cup serving, how do I calculate smart points for less? Is there an app I can use? Thank you.

    • The cheese for topping was not included. The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  141. I love this soup. If I want to make it even more of a meal, I switch out the pasta for tortellini.

    One tip–I buy a big bunch of parsley, use the amount for this recipe, and then freeze the rest in 1/4 cup portions to pull out the next time I make it. Works fine for just a soup!

  142. I made this last night for dinner and it was GREAT! Everyone in my family really enjoyed it, I will for sure be making this again in the future. I added chicken to mine, to make it more as a complete meal and I also added some lemon juice. I’ve really been loving trying all of your recipes! Thank you for sharing!

  143. I made this for family last night-first time- and omg was it GOOD! ! Thank you for sharing your gift with the world!!

  144. I just made it and puréed beans and broth all at once!!!! Baby was crying and I got flustered .. is that ok? Also is ther an easier way to chop everything ? Took me so long. I’m slowly getting the hang of this cooking thing. 

  145. I make this recipe for guests often and get lots of requests for the link. Also, it’a my go-to for winter pot lucks and meal-serve night at church. So hearty and delicious! 

  146. I really want to try this soon, looks great! But I would like to tweak it a bit and add some protein… how about shredded chicken, do you think that would work? Thanks in advance!

    PS I just recently discovered this site and I’m really glad I did, lots of new recipes I’m hoping to try soon! ????

  147. The soup was delicious. Am i correct that the serving size is 1 and 1/4 cups of soup and 1/4 pasta – all together it is 4 smart points?  The directions are ladle 1-1/4 cups of soup into bowl and add 1/4 cup pasta?
    4 points?  My WW calculator came out to 5 points.’
    Thanks for your help with this.  Love your recipes.

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  154. Is it possible to cook on High instead of low?  I doubled the recipe so I can freeze some. How long would you recommend cooking on high in the crockpot with doubled recipe?

  155. Sooo good!! Made it this afternoon, and already had 2 bowls!! Yum 🙂 

  156. Sorry I am new to your recipes and was wondering why there is no saturated fat listed. It shows nothing. Am I missing something?

  157. I would like the instant pot receipe for this soup

  158. This looks so yummy. Any idea how to make it in the instant pot? 

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  161. For the macaroni, is it 2 cups after it is cooked, or 2 cups dry? Thanks!

  162. After finding this recipe, I accidentally discovered that my local co-op sells parmesan rinds – PERFECT!  It’s all cooking away in the crockpot for dinner tonight and already smells great.  Can’t wait for dinner!

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  165. I forgot–another “make it quicker step” I took was to use my food processor to grate the zucchini after I used it to slice the carrots and celery (also two more things that worked out great and were much quicker than dicing everything). I am making so many things from your site and sharing with girlfriends–LOVE IT!!!!

  166. This was a great soup. I accidentally minced up all the rosemary so clearly it was left in and it was great as we never knew it was in there. I doubled this recipe for my family of 4 and had some leftover for my lunch the next day–perfect! Since typically minestrone not my fave soup, I halved the tomatoes. Next the grated parmesan-reggiano on top was key! Use my immersion blender in the slow cooker pot with much more broth added in so as not to have to wash the blender.

    Also, I used half chicken broth and half veggie broth. Used orzo that I always have on hand–99 cents for a LB  at Trader Joe’s. 😉

  167. I dont have white beans, can I use black beans? Will it really alter the recipe?

  168. I want to make this tonight on the stove top and have a question about the crumbled sausage I want to add.  Should I saute the sausage at the beginning with the carrots, celery, onion etc? Or should I cook it separate and add it in the end? Thank you so much for all your hard work and delicious recipes! 

  169. Hi I used northern beans. Does it matter if I use those or cannelloni  I beans?

  170. I’d love to make this soup ahead. How long do you think it could be frozen? 

  171. Can’t wait to try this and can’t wait to get my book Tuesday!

  172. Can you please adjust this for the Instant Pot? Thank you.

  173. My own minestrone soup recipe that I invented about 10 years ago is very much like this one. It even includes the Parmesan rind. I like to cook it on the stove as well, and I let it simmer all day. Mine differs in that I always add a huge heaping tablespoon of that jarred minced garlic they sell at Costco. I also add hot Italian sausage; Whole Foods has a very good one. It does not take much sausage to add a ton of flavor. I use my biggest soup kettle and fill it almost to the brim with goodies. You can add almost any vegetable to this soup. Have a hand full of leftover green beans? Throw them in! Have something that needs to be used up? Throw that in, too. I live alone, so I freeze this soup in 1 cup containers and just defrost some when i do not feel like cooking. My favorite pasta in this is cheese tortellini, also from Costco. Cook the tortellini according to package directions and add it to the soup bowls separately. If your soup becomes too much like stew, just add some water or additional broth.

  174. Is the point value with or without the pasta ? Do you know what it would be without? I served it and forgot the pasta lol 

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  176. The soup looks really delicious, and I make soup year round. I’m wondering if the carb count would go down a little if I didn’t puree the beans? I’ve got that borderline diabetic thing going on. Thanks for sharing this recipe.


  177. This is the BEST minestrone I’ve ever tried! And my family all agrees…even my picky eaters! I love to have everything prepped ahead of time so I can just serve at dinner. What is the best way to do the cooked pasta if I want to prepare that in the morning? Should I make it, throw a little olive oil and then leave it out all day? Or do I refrigerate it? Not sure how to keep it from getting sticky…any tips?? Thank you SO much Gina for your amazing recipes!

  178. I just bought a soup maker, claims to make soup in 25 minutes. Do you think I could use this recipe in it?

  179. I have been meaning to comment for a while – I made this recently and my 15 month old LOVED it, and I felt so good about getting this many veggies into him! Always on the hunt for recipes that we can all eat. I didn't add ground meat as some other commentors suggested, but thought about it and will in the future since they say it worked out. Thanks!

  180. This might have been asked/answered previously…I am making the crock pot version. I see in the ingredient list that it calls for pasta (ie, elbow macaroni). I never could find in the directions when you're supposed to add it. I didn't want to add too early for fear that the pasta would get slimy. Do you cook it separately?

  181. Best minestrone recipe EVER and I'm a foodie/cook. Gina, you are a genius. Well Done!

  182. Would this be good with Quinoa vs the noodles?

  183. Gina – can you make this in the Instant Pot?

  184. Just made this today for the first time, it was quite lovely, made stove top version and I didn't purée the beans as we are all grown ups. My daughter called at lunch time and had a bowl and asked if I could make her a pan of exactly the same for her lunches during the week. It's a winner! Thankyou

  185. Just made this for the third time and I'm in love with this recipe. I modified and put in the instantpot and it turned out delicious! Thanks for all the great recipes.

  186. I made this soup last week!! It was delicious!! It's definitely a keeper. Thanks for the great recipes. You recipes have helped me lose almost 75 pounds!!!

  187. Is it better tasting in the crock pot or stove top? I could do either so Id rather do the one that tastes better!

  188. I thought it was a bit hyperbolic to say that this is the best Minestrone we'll ever make, but it's true. So delicious. Well done Gina.

  189. I just saved this recipe on weight watchers, and while I used a different type of bean (only a point difference) and added parsnips, my smart points doubled to 8 versus your 4. Do you have any idea why this would be so different?

  190. Tried this tonight and enjoyed it. Had to add a bit more salt for my taste but otherwise followed it exactly and made on the stove top. Also, I make the pasta on the side, put it into bowls and spoon soup over it. If you add to the soup it will soak up the liquids, plus it will get mushy if you ever want to freeze and reheat.

  191. Can I put my crock pot on high and cut the cooking time in half??? I'm just making it and if I do it on low it won't be ready till almost 11pm. lol Late start…

  192. Gina, this is an excellent recipe. I made this recipe yesterday to bring for lunch to work this week. I made it with the spinach but no pasta. Is the 4pts per serving including Ditali Pasta or without?

  193. I want to make this recipe tonight but just had a question. The recipe mentions basil, rosemary and parsley and then later says to remove the bay leaves. Is it supposed to be both bay leaves and basil or only one of them?

  194. Can orzo be subbed for the pasta. And how to do it?

  195. I'm confused. I noticed in the recipe there is basil but no bay leaf. In the instructions it says to take out bay leaf. Are we to use basil and bay leaves?! 😉
    …love your recipes, they are all delish!

  196. I just made this Minestrone tonight and it is absolutely delicious. I added turkey sausage since my husband must have meat. The flavor was amazing! Can't wait to have leftovers tomorrow! Thanks for sharing!!

  197. This is Amazing ! I made and is great, especially I love because recipe has calorie information. I love to prepare home meals which is healthy and delicious for my family. Especially when is weekend and everybody are home. Thank you for one more tasty recipe.

  198. This was so delicious! My mom and I made it last night. We just added the pasta into the soup at the same time as the spinach. It definitely soaks up some of the liquid that way so next time we may only use a cup of pasta (we used ditallini). I am eating the leftovers at work as I speak this. Very delicious 🙂 Thank you!

  199. This looks delicious! My family and I have been living off your recipes for the past few weeks (when I came upon your site). Tonight we had the delicious Sunday Roast and Cheesy Cauliflower recipes from your book. Thanks for all your work. Recipe book is wonderful! I would like to add the turkey meatballs to this soup. When would you add them? And should I do extra broth if I add them? Thanks!

  200. Has anyone subbed anything for the pureed white beans? I'm thinking either Hummus or Fat Free Refried beans may work. I have a picky boyfriend who doesn't like beans but I definitely don't want to omit those (and I don't have a blender!).

  201. Made this on the stove and subbed orange pepper for carrot. Delicious! Thanks, Gina!

  202. I made this as written for a crockpot and it was wonderful. Thank you for a healthy, warm and cozy recipe!

  203. This soup is absolutely delicious!!! I made it for my parents and they both RAVED. My mom does not even like minestrone soup. 🙂 Thanks, Gina!
    Two notes: (1) the spinach does not get slimy in the leftovers, and (2) I put all the cooked pasta in at the end of cook time (I used Cellentani), and did not think it sucked up too much liquid in the leftovers.

  204. I made the stove top version a few weeks ago when I was feeling under the weather and absolutely loved it. I didn't puree the beans out of laziness at the time but actually liked their texture and would skip that again next time. Also, I didn't cook the spinach in the soup because I'm just cooking for one and didn't want it to get slimy in leftovers. I just snip up some fresh baby spinach every time I warm up a bowl in the microwave and it worked well. Does anyone know if it actually does get a little slimy in the leftovers? Because I would happily skip this step but I thought it was better safe than sorry!

  205. This soup is delicious! I made a few changes based on what I had on hand for herbs. No rosemary or parsley. Did not have fresh basil either. But I added 12 teaspoon each dried oregano & basil. Added a can of kidney beans. And Barilla veggie elbows made with pureed squash and carrots I happened to stumble upon!

  206. I made this last night with the turkey meatballs and we both loved it. I didn't puree the beans. This recipe makes a ton!


  207. Does anyone know where to find the nutritional information for this?

  208. I just received the contents of my bi-weekly veggie order from Door to Door Organics; it includes a lot of the ingredients in this soup. Win-Win!

  209. Can you reuse the rind for another dish?

  210. I was wondering if you could use refried beans instead of puree white beans, thats what I have on hand? Also if doing the meatballs would u cook them seperate? or in the crockpot with everything else? Thanks I love your website its awesome!

  211. I don't have a cheese rind, but I do have a wedge of Parmesan. Will that work? What should I do?

  212. I made this in the crockpot and it came out amazing! I am not usually a fan of minestrone soup, but this had so much flavor, even my picky husband enjoyed it. Gina, thank you so much for all the wonderful recipes. I have made dozens from your site and they are all fantastic! Can't wait for your cookbook to come out!

  213. I have this soup on the stove for dinner —- I didn't use the crockpot. I made a little mistake — I quickly read the recipe and saw the "2" before the spinach and thought it said two 10 oz boxes — instead of just 2 cups — of the frozen spinach. Well —— my soup has a whole lot of spinach in it!!! It tastes good — especially if one likes spinach!!!

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

  215. 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!

  216. 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.

  217. 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!

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

  219. 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!

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

  221. 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!

  222. Looks delish! I love ditalini!!


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

  224. 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?

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

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

  227. 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! 🙂

  228. 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

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

  230. 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.

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

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

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

    xo Julianne

  234. That looks delicious! I love minestrone soup, this variation sounds great. 🙂

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

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

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

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

    • 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).

  239. 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.

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

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

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

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

  244. 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?

  245. 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!

  246. 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!

  247. 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!

  248. This was SO good!

  249. 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.

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

  251. 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!

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

  253. Can wait to try this Gina! I love your site 🙂

  254. 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

    • 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

  255. 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!!

  256. 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.

  257. 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!

  258. 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.

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

  260. 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.

  261. 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

  262. 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!

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

  264. 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!

  265. 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!

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

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

  268. 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!

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

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

  271. 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!

  272. 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.

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

  274. 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.

  275. 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!!

  276. 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!

  277. 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!!

  278. 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!


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

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

  281. 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

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

  283. 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!

  284. 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!

  285. 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.

  286. 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!

  287. 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!

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

  289. 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

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

  291. 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?

  292. 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

  293. 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!

  294. 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!

  295. 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!

  296. 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!

  297. 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?

  298. Anyone add additional veggies?

  299. 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.

  300. 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! 🙂

  301. 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 😉

  302. 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!

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

  304. 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!

  305. 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.

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

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

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

  309. 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.

  310. 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!

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

  312. Thank you for sharing! Yummo!!

  313. 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

  314. 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!!

  315. 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!

  316. 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?

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

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

    : )

  319. 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!

  320. 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!

  321. Top notch soup.. made it tonight and the husband loved it! Me too! 🙂

  322. 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!!


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

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

  325. 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????

  326. Yes

  327. 5pp even with veggie stock instead of chicken stock?

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

  329. 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!

  330. 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.

  331. 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.

  332. 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.

  333. 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?

  334. Thanks Laurie, I don;t get tired of hearing it 🙂

  335. 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!

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

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

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

  339. 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!

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

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

  342. 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

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

  344. 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!!!

  345. 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 🙂

  346. Yummy! The rind of the cheese was key! Thanks again for an amazing recipe! 🙂

  347. 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!

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

  349. 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!

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

  351. 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!

  352. That's great! Stove top is better for this soup in my opinion. 🙂

  353. 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!

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

  355. 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?

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

  357. 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!

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

  359. 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!

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

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


    • 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.

  361. 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!

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

  363. 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! 🙂

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

    • 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.

  365. 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!

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

  367. 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.

  368. 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!

    • 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!!

  369. Love this recipe, Gina!!

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