Slow Cooker Vegetarian Minestrone

I added a bit of left over chicken. This soup is delicious.

A very delicious recipe similar to Olive Garden. I added 2c more broth & a bit more of each spice except salt. I agree that the pasta soaks up too much broth and gets mushy, adding to each bowl (especially for leftovers) is a good idea. I made it in the instant pot putting everything in except pasta, spinach, and parm cheese on soup setting, NPR 10 min. Release pressure and add spinach (& pasta if not adding to each bowl) on top of soup manual high for 10 min, NPR 10 min

Love this recipe. The only thing I omitted was onions (make me sick as heck). Swapped out the kidney beans with cannellini beans, added extra potatoes (baby golds, skin on). I added 1 can of Italian green beans. When chopping up the celery I saved a bunch of the leaves and added them also. This soup is so good you won’t notice that it doesn’t have any meat in it! Works great in a crockpot on low for 6 hours, none of the veggies were mushy. Will be making it again next week, and will try adding some V8 vegetable juice!

This recipe was everything I could want in a Minestone soup and more. I did add some asparagus towards the end for a bit of crunch. My wife loved it. We had a couple of servings the first two days and froze the rest. It was just as good after thawing although we did add a bit of water. We will eat this again for sure.

The only change that I made was I used the small shell noodles instead of the elbow macaroni. This was amazing. very comparable to Olive Garden Minestrone soup. Will be making this again.

Great soup… we used Cayenne Pepper and citrus seasoning . We skipped the zucchini. We fried everything for 5 min before adding the veggie broth.

Alright, anyone giving this recipe negative reviews is a newb in the kitchen. There are things they don’t tell you to do, that a fairly seasoned cook would just know. ie- like others said, simmer the onion and garlic in oil first, then add the rest of the ingredients. Here’s a few changes i made, but you can really add whatever veggies you like to this and it will come out good. I just went the Campbell’s vegetable soup route. I took out the zucchini and celery and added fresh mushrooms (halved), canned green beans, (cut, not french) and canned corn. I also added more potatoes – about a handful of petite red (halfed) and I cut up 2 baking potatoes into pieces about the same size as the red potatoes. So, most people who have cooked a soup a few times would know this, but always add the veggies that are going to take longer, first. In my case, the potatoes and carrots. Also, I did NOT use a slow cooker, because all of this would have turned to mush. I also did not add pasta out of personal preference. Instead of 6 cups of broth, I used 8 – or two quarts of organic vegetable broth (boxed). Doubled the salt because my broth was low sodium. Add 1 bay leaf. I also cut the kidney beans in half since I had plenty of potatoes in there and didn’t want it to have an extra starchy texture. When the carrots, potatoes, and kidney beans got to be about half-cooked (yes, you need to keep checking it about every 10-15 min) then it was time to add the canned vegetables (since they’re technic

Didn’t make any changes. My husband’s “I’m pulling a fast one on my taste buds, they don’t even know they are eating all these veggies.” Our son’s reply “I know, it confuses my eyes”. Absolutely love this soup I make a double batch and freeze without pasta. Delicious!

I liked it, my 15 yr old didn’t. I add an extra 1/2 head of cabbage since it was going bad.

I like but a little bland.

This soup is the bomb. this is the best minestrone soup I have made. and so simple to make in the slow cooker. one tip I will share is it is really good with some croutons in it when you go to eat it. Brings a really nice addition to the soup. Enjoy.

It smelled really good while cooking. But when we went to eat it… flavorless. I handed the leftovers over to my brother, the hobby chef, he added some red pepper flakes, roasted garlic, and quite a bit more salt and simmered it longer to let the new flavors infuse. That helped a lot.

I made this with the veggies and herbs I had on hand: onion, carrots, sweet potatoes, and fresh spinach. I didn’t have parsley. Even with the changes, it was yummy.

I love homemade soups, and this recipe is a real winner. Instead of cooking in slow cooker, I simmered it on the stove top for 30 minutes until vegetables were tender then added spinach and macaroni. Excellent. It does not need the parmesan cheese – leave it off to save points on weight watchers.

I made this exactly like the recipe called for and my husband and parents loved it. My dad said it was the best Minestrone he’s ever had, even from restaurants. I Will definitely make it again! (I used small pasta shells because that’s what I had in the pantry.)

Delicious. Hearty and healthy. Great for a mid Winter supper. Followed recipe exactly as written. This is a keeper.

I pretty much made it as directed except on stovetop. Very hearty and delicious! I’ll definitely make it again.

So good! The macaroni did take some of the broth, but I like thicker soups so that worked.

Exceptional and full of body. You can taste the flavor of all the vegetables and the consistency was excellent. A hardy soup, better than any restaurant!

Good soup but I’d prefer a bit more intense flavor.

This recipe is easy and delicious. It fills the house with an enticing aroma which makes my family ask when it will be done. Satisfies meat-eaters and vegetarians alike. I usually split the recipe at the end to add cheese tortellini for those that prefer a bit more protein.