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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 232.4
  • Total Fat: 7.8 g
  • Cholesterol: 4.8 mg
  • Sodium: 464.3 mg
  • Total Carbs: 34.5 g
  • Dietary Fiber: 8.8 g
  • Protein: 8.2 g

View full nutritional breakdown of Split the Pot Recipe Contest Finalist: Homemade Minestrone Soup calories by ingredient
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Split the Pot Recipe Contest Finalist: Homemade Minestrone Soup

Submitted by: ROMANTILLY
Split the Pot Recipe Contest Finalist: Homemade Minestrone Soup

Introduction

This is a recipe I came across while living in Italy many years ago. I have added some of my favorite vegetables to it to "beef" it up and make it more hearty. It is one of my family's favorites, great for a cold fall or winter night. This is a recipe I came across while living in Italy many years ago. I have added some of my favorite vegetables to it to "beef" it up and make it more hearty. It is one of my family's favorites, great for a cold fall or winter night.
Number of Servings: 8

Ingredients

    3 T extra virgin olive oil
    1 medium yellow onion, chopped
    1 yellow or red bell pepper, chopped
    1 green bell pepper, chopped
    2 large carrots, chopped
    2 stalks celery, chopped
    1 cup chopped Russet potatoes
    2 cups chopped zucchini
    1 cup fresh or frozen green beans (or 1 15 oz can no salt added green beans)
    1 cup mushrooms, stems removed and sliced
    1 (15 oz) can cannellini or great northern beans (low sodium)
    1 (15 oz) can dark red or light red kidney beans (low sodium)
    2 cups shredded red cabbage
    1 (28 oz) can no salt added Italian-style tomatoes, crushed or diced
    1 wedge Parmesan cheese, rind cleaned and removed
    8 cups low-sodium vegetable broth
    1 cup whole wheat pasta (small pasta)
    2 cloves garlic (or 1 T minced garlic)
    1 T fresh basil
    1 T fresh sage (or 1 1/2 t dried)
    1 T fresh oregano (or 1 1/2 t dried)

Tips

I put everything in the slow cooker in the morning, including the rind from the Parmesan Cheese. In the afternoon, I add the pasta. I let it simmer another 2 hours. This dish is even better warmed up the next day after the flavors have had time to meld together.


Directions

Combine all ingredients except the Parmesan cheese (but add the rind) in the slow cooker, and simmer on low 10 to 12 hours or high 5 to 7 hours. Discard the rind before serving. Grate the parmesan and sprinkle 1 teaspoon on top of each serving. Serve with fresh whole wheat Italian bread or crostini.

Serving Size: 1 cup






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Member Ratings For This Recipe

  • Loved it! - 11/8/13

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  • Best tasting Minestrone recipe Ever! Excellent flavor! Makes more than 8 1 cup servings. I got about 12 servings. Please note: this recipe requires a very large crock-pot. - 11/4/13

    Reply from ROMANTILLY (11/4/13)
    I just changed the tips to include the information for the cheese. You only add the hard rind of the Parmesan to the slow cooker to let it simmer. The cheese is grated and sprinkled on top just before serving.


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