For a taste of home-stewed comfort, ladle up a bowl of Robin Miller's loaded Minestrone Soup with Pasta, Beans and Vegetables from Food Network.

Minestrone Soup with Pasta, Beans and Vegetables: Robin Miller

Minestrone Soup with Pasta, Beans and Vegetables

reduced-sodium vegetable or chicken broth

tomatoes

white (cannellini

carrots,

celery stalk, chopped

onion, chopped

thyme

sage

bay leaves

Salt and black pepper

ditalini pasta

zucchini,

grated Parmesan or Romano cheese

Basil sprigs, garnish, optional

In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired.

I followed recipe with the following additions/modifications: I added one more cup of broth and reduced pasta to 3/4 cup. I sautéed onion, carrots, celery and 2 cloves of minced garlic before adding to crockpot. I increased salt and pepper to 1 tsp. each and added some Italian seasoning and 2 quartered cloves of garlic.

I didn't have any sage on hand, but did add some garlic powder. I contemplated adding quick cooking barley rather than the pasta, but decided for this first time to use the pasta. It should be done in 20 minutes. The house smells wonderful!

Super yummy.  Might just pull back a bit on the pasta next time. But will make again for sure!

This was really good and my dinner guest also really enjoyed it! We’ve been trying to eat more meatless meals. I followed some of the other comments and added more broth, I did 3 cups of vegetable and 3 cups chicken broth. I also added about a tea spoon of Italian seasoning. I sautéed the onion with olive oil and 2 cloves of minced garlic first before adding to the crock pot and added another 2 garlic cloves to the actual soup. And I sprinkled with a little red pepper flakes when I started the crock pot. This recipe is a really great base to add your own artistic flare! 

All my roommates gave very good reviews and one even said it was life changing 😮 My celiacs friend liked it, so if you can't eat gluten this is a good recipe! I made this in an Instant Pot by using the slow cooker setting so that is an option if you don't have a slow cooker but have a pressure cooker instead! All in all this is very good and delicious 😋

Love trying new things but the celery and tomato sauce is a terrible combination. Worth a try though! 

Excellent hardy Minestrone! Easy to follow and VERY simple to make. I left out the zucchini (not a huge fan). Very good! Try it out! We’re all home anyway! :)

I really enjoyed this delicious meal! Wonderful recipe! 

Delicious and fairly easy to follow. Would add more spices in the future. 

Super easy and delicious! I added some different spices to make it my own, and the kids loved it too! 

Both hubby and I enjoyed this, I did add a smidge of oregano, I disagree with the other Contributor, it was easy, fast, stores well and it will be a go to for the future.

I followed the instructions. It came out good. Adding Parmesan and basil enhances the flavor. First time I ever cooked a soup.

First time I tried this recipe in a new slow cooker.  I changed it a little bit. The size of the carrots I used was the equivalent of two large carrots.  I doubled the amount of chopped celery, and used the whole carton of sodium free chicken stock (about 4 cups). I couldn’t find the dilatini pasta so I bought rigatoni pasta cooked for 20 minutes (not all the way cooked) to cut them with scissors in 3 parts (worked perfect!!!).  The time in my new slow cooker took 6 hours included the 30 minutes to add the spinach, zucchini and pasta. The flavor of the soup complemented perfect with two tablespoons of grated Parmesan cheese per bowl serving.  The cheese helps to give it a delicious flavor.

As said used the recipe as a template, substituted celery and zucchini with grated white turnip and red peppers. Used the stock from a chicken cooked the day before in the pressure cooker with bay leaf and stock cube. Added pieces of cooked chicken and smoked bacon bits with Italian herbs and flat leaf parsley. Pasta added was fusilli. very satisfying and filling.

I use a combo of vegetable and beef stock as this is a hardier soup.  I substituted Napa cabbage for the spinach and add a few more chopped veggies like rutabaga and a parsnip.  I also start this soup off with a battuto that includes pancetta.

I made this recipe today and it's not like any minestrone soup I've ever had, and not in a good way. It's lacking something in a big way. I think it's garlic. Every other recipe I see calls for garlic, but this one does not. I think it could use some, and maybe something else.

I found this woman to be quite dramatic in her demeanor. Also may i just say that Please try to use raw beans soaked overnight instead of canned beans which happen to be loaded with salt other preservatives. Cuts back on sodium !

This is a definite winner! I used a gluten free elbow macaroni in place of the ditalini, no zucchini, no thyme, lots of salt and pepper and lots of fresh grated parm on top. Absolutely delicious! Will be making this one again. For wine? Sangiovese was perfect!

For anyone who is considering making this soup, definitely read the reviews first and add extra stock! I used 1 quart of homemade chicken stock to begin with then when I added the pasta &amp; zucchini at the end, I threw in about 1 cup more. Also be sure to undercook your pasta just slightly to ensure it doesn't turn mushy. I think the big change I will make next time is the seasonings. I found the thyme and sage to be too strong and not in keeping with true Minestrone soup. Next time I will probably use about 1 tsp each, basil and oregano and just a pinch of thyme. And remember to not be shy about adding salt and pepper!!

I don't get all the hate for this recipe. It is pretty simple, seems more like a template to be able to customize to one's own liking. I made it as stated except increased the broth to 6 cups, used Great Northern beans, threw in 2 garlic cloves and increased the celery. It needed more salt and pepper for sure but really is not awful as some reviewers make it seem. I wanted to make this close to the original recipe for the first time but next time will double the garlic, saute it with the celery onion and carrots before throwing it into the crock pot, and use a little less pasta [maybe 3/4 cup]. Also some green beans would be great. With 6 cups the soup is still very hearty and could use more broth if one prefers, but I don't mind, plus is probably meant to be thay way as it is very hearty looking in the picture.

DELICIOUS! Followed the recipe almost exactly, except added more carrots and celery. Recipe said to salt and pepper at the end to taste (we needed quite a bit) but overall a fabulous recipe..one of the best I've tried in a long while! Definitely will keep this one ! Thanks so much!

I made this soup today and followed the recipe to a T.  I thought it was very bland and am now wondering what I can do to the remainder to give it some body.

This recipe is diabolical - the measurements, particularly the 3 cups of water (more like 7 needed!) are totally wrong - too much pasta too which ended up soaking up all the liquid, so the result was a tasteless mush. A total waste of time! I would give less than 1 star if I could - not sure what the person who wrote this recipe was thinking. Terrible, and so disappointing for someone who is not an expert cook so is simply trying to follow an easy resipe.

After reading the reviews I decided to make a few changes. Added 7 cups of chicken broth. Additional can of red kidney beans drained plus small can of garbanzo beans. A 15 oz can crushed tomatoes, 1/4 tsp ground sage, did not have dried. Four cloves of garlic minced, then lightly sauteed the carrots, onion, garlic and celery. Added the zucchini the last hour on high and did not heat the pasta in the crock pot. Added pasta to the bowl before serving. My husbands comment "Fabulous"!!!!!! He said the version is a 5 star. Considering the changes I only gave it a 4.

Love this soup!  It is very tasty, and easy to make.  I keep most of the ingredients on hand so I don't need to make a special shopping list to have this soup.  I substituted Great Northern beans for Canneloni, and used rice instead of pasta.  Served it over a salmon fillet in a bowl, and it make the perfect low calorie but satisfying meal.

This soup is fabulous!  I made it at different times w/ vegetable and chicken stock (separately), each changes the flavor a bit, both equally delicious!  I  added 1 more cup of stock and 1 cup of chopped, fresh green beans (put in pot w/ celery &amp; carrots).  The soup is loaded w/ veggies and flavor.   This is one of my soup staples - and so easy to make! 

Have not tried it yet but definetly will try it!

it is tasty. the only issue was not enough liquid...I added another cup of chicken broth and it probably could have used more.

I really didn't care for this recipe and I will probably not make this again.  First of all, the ratios on this recipe are way off.  3 cups of liquid are not nearly enough.  I put in 5 cups of broth and even that wasn't enough.  I would guess closer to 7 or 8 cups.  There's too much pasta.  I didn't really care for the spinach. Also, it needs a lot of salt (probably because there's too much pasta).  All in all, there are probably better recipes for minstrone out there.

Nice for a base ... like another reviewer, we found that this recipe (as Is) lacks a depth of flavor. I too added garlic (4 cloves, smashed) and a 14 oz can of crushed tomatoes. This helped, however just didn't quite do it for us for a satisfying flavor. I think if I sauté the veggies, and get a bit of caramelization going that it might help. Maybe a cubed russet potato ... or I could just "sub out" for a ribeye and red wine like Big Papi ... ;)

Delicious soup!! I added canned fire roasted tomatoes instead of just plain. Gives it a kick. 

It was great!  All I did was sub out a couple of things. Instead of tomatoes I used Asparagus.  Instead of pasta I used Garlic Bacon Mashed Potatoes.  Instead of spinach I used a Ribeye Steak...and lastly, instead of broth I used Red Wine.  Delicious!  Would definitely make again!

I've been making this recipe for a few years now and it's definitely one of my family's favorites!!! 

Great soup.  My family loved it.  Extremely easy to prepare.

It sounds good, easy, economical. Im gonna be trying this for 150 people. so wish me luck.

Even though this soup was satisfying, it wasn't great. The flavor lacked depth. Perhaps using beef stock would've helped, or not. I used fire-roasted tomatoes and added garlic, but they weren't enough. I'll be trying a different minestrone recipe next time.

This was a hit with the family and is filled with plenty of tasty and nutritious ingredients. I will definitely be using this recipe again! I followed other reviewer's suggestion to add more broth and red kidney beans. I think the pasta soaks up a lot of the liquids when stored for leftovers (and believe me, there are plenty for leftovers, which also makes the pasta very mushy. I think I may try to add the pasta to each bowl and then serve the soup, rather than cooking it with the soup, just to avoid the above stated problems.

Well after 4 hours on high, the carrots were still hard.  but I had already added the pasta, meaning that buy the time the carrots were cooked (about 5.5 hours, the pasta had turned into a soggy mess.  Would seriously test the softness of the veggies before adding the pasta as this  cooks within 30 mins.  

Very tasty. I am always looking for something new to can. We had most of the ingredients in the garden. So I made enough for a large pot luck we were going to plus I canned some so I would have it this winter at work for lunch. Soup is always a ggod choice on a cold winters day.

Very good. I omit spinach and add red kidney beans. delicious! Also easy, economical, and nutritious. My family loves it, served with saltine crackers, or parm cheese.

This was a great soup on a cold fall day!  Easy to make - 

Thank you for this. My husband would love this recipe. I think I better put the thyme into the mix. That and the dried sage is what I am missing in my recipes.

I did enjoy this recipe w/ added stock, garlic and 2T pesto. Also used combination of kidney, cannellini and garbanzo beans. With this combination, there is no shortage of flavor!!

I agree with most of the reviews...this is a 4-star recipe WITH some major modifications. I added 4 cloves of garlic and fresh green beans. I used fire roasted tomatoes to boost the flavor. I used fresh spinach. I cooked the pasta (a couple of minutes less than the time suggested on the box, drained it, rinsed it with cold water, and added it 15 minutes before the end of cooking time, not 30. I doubled the amount of stock because 4 hours into cooking, it WAS getting thick...like stew, not soup. I set the slow cooker to 8 hours on low but in the last hour of cooking I changed it to high because the green beans took forever to cook (if I make this again, which I probably will, I'll consider using frozen...but fresh green beans just taste so FRESH, you know?...in the final analysis, that's what recipes are supposed to be. You personalize them. That's what made this one a winner.

This was delicious. I added four sliced cloves of garlic and 1/2 tsp. of dried basil to it. I was surprised that garlic wasn't an ingredient in the first place and the dried basil replaced the basil springs. I also ended up using more broth than the recipe called for because it needed it. But all in all a good recipe that offers a wide variety of vegetables - haven't come across spinach or zuchinni in another recipe for minestrone and it was a good idea. I used elbow pasta only because I could get that in whole grain and couldn't find whole grain ditalini. But yeah this is a good base recipe that gets better with personal tweaking. Mine had plenty of broth when we were done so... I don't know what happened with the other people.

The recipe did not come out right. By the time I was done cooking it, there was no broth left. I followed the directions and cooked on high for 4 hours. Also I thought it was tasteless.

Very, very good!  I cooked this recipe on the stove top so it only took about 30 minutes.  Very flavorful and healthy, a plus!

This is an amazing tasty vegetable soup that my vegetarian teenage daughter and my picky younger daughter love! I make it in a large pot (not a slow cooker and slowly simmer it for a bit over an hour. This time I used 2 containers of Emeril's organic vegetable broth and it is delicious. It is so nutritious and can even be served as a wonderful lunch - just add a hunk of bread if you like to dip! Enjoy!

My 6 yr old daughter and I love this soup!  I have made changes to enhance the flavoring.  The night before I do a light saute of the carrots, celerey and zucchini until they're about 1/4 to 1/2 done.  Then I add fresh spinach at the end until just wilted.  Store overnight in the fridge to marry the flavors.  In the morning, I add everything but the pasta to the slow cooker.  I don't like cutting onions, so I just add a cup of frozen pre-diced onions.  I cook the pasta before serving and add as much as I want to the bowl and ladle soup over it.  That eliminates the too much pasta/soggy pasta problem.  I also substitute ABC/123 pasta to make it more kid friendly.  Enjoy!!

I did make a couple of small changes though.  I added a teaspoon of garlic powder and a teaspoon of italian seasoning.  I also left out the noodles.  I thought it was very tasty and not bland at all.

I will not be making this soup again. I followed the recipe exactly, but the veggies did not cook through enough, and when you put in cooked pasta, it cooks even longer while the soup is finishing up and becomes VERY soggy. Not to mention...2 cups of pasta?!! It no longer looked like soup, but instead like a pasta dish. I tried to balance it out with more broth, but it was hopeless. It also needed a little more flavor, such as garlic or more oregano.

Love this slow cooked recipe.No worries recipe's Vegetables will not be done! I prefer to not cook Pasta ahead,since there is a lot of liquid and will go long enough to be beyond al dente.Since not wild about frozen Spinach,can substitute out another good for us deep green{s}.Thanks,Robin...  

I make this using 5 cups of low sodium chicken broth, double the salt and pepper (because I'm adding more liquid, and use one cup of ditalini pasta instead of two. I usually add more veggies and garlic as well. When I made this the first time I really enjoyed the flavor but there was too much pasta and not enough liquid itself to really be called a soup but these changes were easy enough to make. My husband is a picky eater and really loves it too! Overall very good.

I was very disappointed in this soup, especially after seeing so many great reviews.  Although it was easy to put together and was very healthy, I just thought it was extremely bland.  The only way I varied the recipe was to use fire roasted tomatoes instead of regular diced tomatoes.  I won't be making this recipe again.  FYI:  This recipe is 4 servings only if you are feeding football players, as is it seemed more like 8-10 servings.

I added all the ingredients as listed in the recipe but I did add some extra garlic salt and oregano for seasoning and then I did think it needed more broth so I added about 4 cups extra toward the end. I cooked my noodles separately and opted to add them individually to my bowls. I thought the soup was great! I can see why someone might think it is tart although I generally think that is fairly common for minestrone. I think extra garlic and broth helped. It was very good and easy and I would definitely make it again. I think it makes a nice, light meal!

Wow, i had really high hopes for this recipe.  This morning when i started it, it tasted really good.  But tonight when we sat down to eat, it tasted really sour.  I dont know where I went wrong?  It smelled so good. I dont think its the recipe...I assume I added too much of something? It seemed like it was fine until I added the spinach.  I used fresh baby spinach. Without me saying it, the kids and my husband all said, "it tastes sour".  I am bummed.  Everyone else gave it such high ratings...I followed the recipe exactly...it didnt taste sour to anyone else?    

Followed a previous comment and added oregano and basil (fresh), and green beans. But this recipe as it is is fantastic!

After seeing all the reviews about the pasta, I realized I should share an old Italian family trick. When making a pasta for soups, you undercook it by about a minute, then strain and rinse it, and afterwards put it into a big bowl of ice water (mainly a bowl of ice with water to cover). Once it has completely cooled and is very cold, you can add it to the soup, after it comes down from a boil. Removing the extra starches and chilling it to stop the cooking will make all the difference in the world! Other than that, this soup tastes almost just like my grandmother's, except I used oregano and basil only instead of the sage and thyme, and I added green beans and garbanzo beans as well.

So good! One of my favorites, and now my sister makes it too and my 1 year old niece loves it as well.

very tasty, and i didn't change a thing, great recipe and so easy, very delish... thanks Robin.

Instead of using ditalini I threw in a few handfuls of elbow macaroni, thats what I had on hand.  Turned out great! Next time I'll just add the macaroni a lil bit later.

Fantastic. I added a cup of boiling water extra, and used rosemary instead of sage and thyme with shaved Gruyere as a topping. 

I loved this.  So yummy.  I did make a few changes.  Used Garbonzo beans instead of Navy; used oregano and basil as seasonings; and Orecchiette pasta.  Recommend this highly.

Came out great, cooked it on the stove top about 45 min.  Added turkey sausage and red hot pepper flakes for some heat.  

Fantastic recipe! I used fire roasted tomatoes instead of the regular kind and added some garlic. I'm a college student and I will enjoy eating this for days!

My family really enjoyed this soup.  I know it's a keeper because three year old kept exclaiming "This is really good soup!"  The only thing I'll change next time is adding a bit more liquid so it is "soupier" at the end of the cook time. It was very easy to throw together and made the house smell great. I'm looking forward to eating the leftovers tomorrow.

This is a yummy soup!!  Only used one cup of pasta which was enough.  Remember to add a ladle full of leftover pasta water to help control the pasta from getting to big.  Added two cloves of garlic as well.

This is a wonderfully hearty crockpot meal! I only had a package of 16 Bean soup (dried) which I soaked over night. I used some onion and garlic and added a little cayenne pepper for some zip. I only had elbow macaroni too, which was perfect. This soup made my son, the vegetarian very happy! This is a keeper!

This was a HIT!!! Just made this for family dinner and it was AWESOME. I pre-cooked the noodles so they wouldn't soak up all the broth. I doubled the recipe so that way I would have left overs for another dinner. I followed it without any modifications and it tasted great. I would definitely save this in my soup file to make again. 

Very yummy soup, but no question it needed at least 2 more cups of broth...actually I think I added 3 or 4 and it still was more of a stew the next day.  

The recipe as is works OK.  BUT adding sea salt &amp; garlic is a must.  Also, if you have time, mix the beans ahead of time w/ olive oil, garlic, parsley  &amp; tomatoes.  I usually do that overnight or even an hour or two before would be helpful.  It gives it a more robust flavor.  Serving this w/ crusty bread and fresh Parmesan is a must.  

This is a healthy and tasty recipe. It's great for a lazy Sunday when you can sit around and enjoy the smell coming from the slow cooker But I agree with other reviewers that state the amount of broth is too low, due to the pasta absorption. I increased it by a cup and it was still not enough. I would use 2 extra cups of broth if you want more of a soup and less of a chili. This is a great dinner for calorie watchers too. If you exclude the cheese, the entire pot is only about 1,100 calories (275 per serving. We ate it with multi-grain rolls to make it more filling.

I'm sure this is wonderful made in a slowcooker, but I only had a hour, so I made some adjustments and it turned out great! I sauteed the onion, carrot, celery, and, as others have recommended, 2 minced cloves of garlic in olive oil. Then I added the other ingredients. I hadn't cooked the pasta separately, so I had to add more broth. I ended up using 4 cups of vegetable stock and two cups of chicken broth, and since I doubled the broth, I doubled the spices. I added a pinch of crushed red pepper as suggested by another reviewer, and it was delicious. I don't think you can go wrong with this soup, a little parmesan, and some crusty bread! Perfect for a fall dinner.

This recipe needs some help! When adding the frozen/thawed spinach...might be a good time to add some extra spice for flavor.  The pasta did overwhelm the crock pot and more liquid was required. I love Robin Miller....so this one was not up to parr.

This recipe was very simple to do and delicious and very healthy! All i added to it was 1 cup and a half more of chicken broth and a half cup of corn and a half cup of green beans and a can of tomato sauce and a can of kidney beans also, just to add in a little more veggies! Very tasty!!!! Yum!

As a student this recipe was perfectly delicious, easy to make and easy on my wallet. I made some of my own modifications but it turned out perfect. Its also my meal for the week! Here were my modifications: - I didn't have any celery - sauteed the spinach with 2 cloves garlic and then added it into the soup - used camapanelle pasta which made it heartier - only had one can of tomatoes so I used about 2 Tbs of tomato paste to make it have a more tomato broth consistency - I used the entire box of Chicken stock - added about 1/2 cup of pasta water after adding the pasta to add more broth - added chilli flakes to give it some heat

Delicious! My only addition was two cloves of garlic. I followed others' suggestions to add more broth so added one extra cup and it was just right. I also added the pasta in the bowl and put the soup on top.  Was going to sautee my veggies first but ran out of time this a.m. and it still turned out just fine.  Drawback: Too much pasta. Before I added the pasta it was perfect and once I added that, it was overwhelming. Some is good, too much is not.

Very flavorful and definitely a go-to dish.  The second time I made it I sautee'd the carrots, onions and celery before adding to the slow cooker and it was a definite improvement.  Add more spice as desired as it is not very spicy as is.

A family favorite.  Delicious, filling and low on calories.  Can't beat that.

This was more of a good vegetable soup more than a minestrone flavored soup. I followed it exactly except for adding an additional cup of broth as susers suggested. I would actually add more next time. and when I tasted it I knew it really needed some seasoning to jazz it up. But it was there as a base to work with. So I added some garlic, chili flakes, and I pureed half a can of canellini beans and added it to the soup to thicken it just a bit (trick from one of Ina Garten's soup recipes) and it came out very good served along side garlic bread. But to serve it as is and to wait all that time for it just didn't deliver. This soup would take 30 minutes on the stove top. 

Taste's just like our Italian family recipe!

First of all I can't believe people who said their soup came out bad and tried to blame it on the recipe.  Not only was this my first time making this, but I also do not own a slow cooker so I was forced to cook it on the stove.  I think what people forget is that the recipe is just a basic guide, like it says at the end of the recipe SEASON TO TASTE.  Creativity is important when cooking!  I added quite a bit of fresh black pepper, sea salt, garlic salt, and a few cups of water to make it a little bit less thick.  I am so proud of how well it came out!  I am definitely saving this recipe.

I have made this recipe just as written, substituted, added- and loved it every time! It was great as written for my baby's first combined foods.  My family and I prefer it like this: -Adding spinach half way through -Extra carrots and zucchini (you have to add more broth)  -Adding cooked spicy Italian sausage (in the beginning, or on the side) -Cooking the Ditalini pasta and not adding it the soup, but in the bowls.

I appreciate how easy and healthy this is, but it's not very good. After adding some turkey meatballs and red wine vinegar it was edible. 

Made this soup in a crock pot and left it cook all day while my family was at work/school. (about 9 hours).  It was ready when we got home.  My husband and children (even the 9 month old) devoured this!  Much better than any restaurant Minestrone I have had.  Definatley will do this one again!

This was so easy and very tasty. I did modify the recipe a little bit. I didn't have enough chopped tomatoes, so I used one can of tomato sauce. Also, instead of the pasta it calls for, I used cheese tortellini which made the soup a little heartier for a meal. It was super easy to make and really tasty. A real winner!

This soup was great, better than some restaurants.  I used kale instead of spinach added garlic and used about 4 cups of chicken broth instead of 3.  

I think the only reason why i went for seconds after making this recipe is because i put cheese tortellini in it. My dad agreed that the flavor was good but there were too many vegetables (I think he especially didn't care for the zucchini). My mom, who is a vegetarian and eats vegetables all day long in her strange dump soups, loved this dish. Overall I would only make this again to make my mom happy.  -Megan (23 yrs old)

My family does not like fish so this was a good, hearty soup for a Lenten Friday dinner.

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/7/78/782/7821/78219

Let your slow cooker do all the work for this easy, hearty minestrone soup.

minestrone soup with pasta, beans and vegetables

Prep Time: 15 minutes

Cook Time: 4 hours

Total: 4 hours, 15 minutes

Servings: 4

Author : Robin Miller : Food Network

Ingredients

Instructions

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