Minestrone Soup Recipe

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Minestrone soup

Shirley Murtagh


This recipe comes from Company's coming "Comfort Cravings" Three books in one.
I just made this recipe two days ago and we are still eating it. My husband likes it. It is actually a meal in itself. Serve with bread or crackers.

★★★★☆ 1 vote
lots of people and kids
15 Min
10 Hr 20 Min
Slow Cooker Crock Pot


6 cups of chicken or vegetable broth
2- 14oz. tins of diced tomatoes with juice
3 cups of thinly sliced leeks white part only. ( used chopped yellow onons)
1 19oz can of white kidney beans rinsed and drained
2 cups of shredded cabbage, lightly packed
1 +3/4 cups diced carrots
1+ 3/4 cups diced celery
2 garlic cloves minced (or 1/2 tsp powder)
1 tsp granulated sugar
1/2 tsp dried basil
1/2 tsp salt
1/2 tsp pepper
1 cup diced zucchini (with peel)
1 cup frozen cut green beans
grated parmesan cheese for garnish


1Combine first 12 ingredients in a 5 to 7 quart slow cooker.
2Cook, covered on low for 9-10 hours or on high 4+1/2 - 5 hours
3Add zucchini and green beans. Stir. Cook, covered, on high for about 20 minutes until green beans are tender.
4Garnish individual servings with cheese
5I added 1 cup thin broken noodles during the last 20 minutes of cooking. This is optional
6My slow cooker would not hold all the ingredients so I made this in a very large pot on top of the stove. total time for cooking this way 2+1/2 hrs.
7Add more broth if necessary.
8Makes 15 cups

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy