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The Best Minestrone Soup Recipe Ever

The Best Minestrone Soup Recipe Ever

This is The Best Minestrone Recipe Ever. It is so good because it is full and loaded for of vegetables. You are guaranteed to get a mouthful full of goodness in every bite. You will never be able to eat minestrone soup out of a can ever again after trying one bite of this recipe.

  • 1 large onion, chopped
  • 3-4 cloves garlic, minced
  • 2 stalks celery, sliced
  • 2 carrots, peeled, quartered length-wise and sliced
  • 1 cup fresh green beans, trimmed to 1" pieces
  • 1 red or green pepper, chopped
  • 1 small zucchini, quartered length-wise and sliced
  • 1 cup mushrooms, sliced
  • 2 medium potatoes, peeled and cubed
  • 14 can peeled and diced tomatoes
  • 8 can kidney beans
  • 8 can garbanzo beans
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Black pepper, to taste
  • 5-6 cups vegetable stock/bouillon
  • 1/2 cup dried pasta (such as elbows or corkscrews)
  • Salt to taste
  • Freshly grated parmesan cheese as topping, if desired
  1. Add all soup ingredients to slow cooker and stir to mix. 
  2. Pour stock over vegetables to cover.
  3. Cook on "low" all day (8 hours).
  4. About 30 minutes before serving, add dried pasta to soup. Stir.
  5. When pasta is 'al dente', add salt to taste and serve.
  6. If desired, sprinkle freshly grated parmesan cheese over top.

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This is a hearty soup chock full of vegetables and beans. When the canned tomatoes cook down and simmer with all the vegetables, the broth is a rich, savory flavor of everything combined. Some people in my family aren't too keen on soup, so I make toasted garlic bread for them to sop up the extra broth after they eat all the other ingredients.


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