Slow Cooker Vegetarian Minestrone Recipe

Very good basic recipe. I have two suggestions. First I found you couldn't taste the garlic and onion. Next time I sauteed them before throwing them in. Second, the pasta soaks up all the broth especially if you have any leftovers. I would add the pasta to each bowl as served.

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

Very good and easy crockpot recipe. Served with good crusty bread. Used a bit more onion and zucchini because we like them, used frozen cut green beans, a 9 oz bag of fresh spinach, and I doubled the macaroni noodles because my little kids love noodles (cook the noodles separately). Adding recipe to my collection.

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

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.

Great basic recipe for crockpot! I followed suggestions here to saute the onion and garlic to start, subbing with chicken broth ( sorry, it was all I had on hand), and adding pasta to each serving ...is my go to crockpot recipe....until I got an Instappt, that is. :)

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!

We loved it. I made a few changes, not much. I took the advice of others and cooked this on the stove top in my dutch oven, let it simmer about 1 1/2 hours. I omitted the zucchini and used butternut squash instead...tasty! We also added an extra 8oz can of tomato sauce to intensify the flavor. Next time I make it I will sauté the onions, garlic and maybe even the hard veggies first. I will definitely be made again!

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.

So flavorful and satisfying as is! I did however use Cellentani pasta. I love those curly ques so I used 2 cups (measured dry). I only had 4 C veggie broth so I used chicken broth for the remaining 2 cups. I didn't chop the spinach and I always measure 'cups' of it by handfuls so, 2 handfuls but more would have been fine. With the extra pasta you may want to add more broth or crushed tomatoes. I served the leftovers by dishing it out over meatballs. Brother taster loved this recipe, too!

Really tasty! I followed suggestions from other reviewers and sauteed the onion and garlic before putting it in the slow cooker, and also cooked the pasta separately and added to the bowls before serving. I cooked for the full 8 hours.

Oh so good, my family loved it

Excellent soup and very easy to make. I would recommend this soup to anyone, especially in the winter if you live in the northern half of the United States.

Neither of us liked the kidney beans/green bean combination in this soup. If I make it again, I will omit the green beans. It was definitely better as a reheated leftover.

I didn't make this to the letter (I rarely do with recipes), but this was sorta bland and made way too much. That's just my opinion. For other people, this soup may be perfect.

Even my mom said it’s great!

Most parm isn't vegetarian, check the rennet used.

I dropped the spinach. Everything else was great.

So simple, yet so satisfying.

I didn't think this was bad but even though I followed the directions, it was kind of mushy and even for me, who can't stand any kind of spice, was kind of bland. That said, it's a healthy, filling meal