Minestrone Soup with Pasta, Beans and Vegetables

4.3(192)

For a taste of home-stewed comfort, ladle up a bowl of Robin Miller's loaded Minestrone Soup with Pasta, Beans and Vegetables from Food Network.

by Robin Miller·published 2015-07-22

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ItalianMain Dish

Servings

4 servings

Total time

—

Calories / serving

492 kcal

Ingredients (15)

serves

3 cups reduced-sodium vegetable or chicken broth
1 (28-ounce) can diced tomatoestomato
1 (15-ounce) can white (cannellini or navy) beans, drained
2 carrots, peeled and choppedcarrot
1 celery stalk, choppedcelery
1 cup onion, choppedonion
1 teaspoon dried thymethyme
1/2 teaspoon dried sagesage
2 bay leavesbay-leaf
Salt and ground black peppersalt-and-pepper
2 cups cooked ditalini pastaditalini
1 medium zucchini, choppedzucchini
2 cups coarsely chopped fresh or frozen spinach, defrostedspinach
4 tablespoons grated Parmesan or Romano cheeseparmesan
Basil sprigs, garnish, optionalbasil

Instructions (2 steps)

01In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired.

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Not rich — missing servings, total time, or calories.