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Classic Minestrone Soup


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  • 2 carrots, diced
  • 2 ribs celery, diced
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 28-oz. can crushed tomatoes, undrained
  • Salt and pepper
  • 1 tsp. Italian seasoning
  • 1 cup small shell pasta
  • 1 cup shredded kale
  • 1 (15.5 oz.) can cannellini or navy bean
  • Grated Parmesan



Step 1

Combine carrots, celery, onion, and garlic in slow cooker. Pour in broth and stir in tomatoes, 1/2 tsp. salt, 1/4 tsp. pepper, and Italian seasoning. Cover and cook on low 4-6 hours. Thirty minutes before serving, stir in pasta, kale and beans. Cover and increase heat to high. Cook till pasta is tender, about 30 minutes. Season with salt and pepper. Serve hot, sprinkled with Parmesan cheese.


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