Homemade Minestrone Soup {Slow Cooker}
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An easy to make, minestrone soup recipe that tastes 1000 times better than the Olive Garden’s version! My minestrone soup is loaded with good for you veggies, like spinach and zucchini. It’s also protein packed with red kidney beans and great northern beans. You’ll be full for hours from this healthy, nutritious soup!
How about I throw a bunch of ingredients (say, veggies, beans, and pasta) into a crockpot and call it dinner? This slower cooker minestrone soup is probably going to be the easiest thing you’re ever going to cook. And the best part? You didn’t even need to turn on the stove!
I wonder if it’s even legal for me to call this a minestrone soup recipe? It’s ingredients that get tossed into the slow cooker and a few hours later, they come out in the form of a soup. Don’t you just love lunches and dinners like that? This gal right here is a big fan of those kinda meals.
So guys, I have news. IÂ ♥ vegetables. And you already knew that. And now you know it even more.
My hope for you with this soup → that you make this on a really chilly and busy October night. It’s absolutely perfect for those days/nights when you have only 3,018,857 things to get done, and the fact that the crockpot is adulting for you and taking on the dinner responsibilities for the evening means you have the 30 minutes you would’ve spent making dinner to do what. ever. you. like.
Real excitement right there. Ideally, that would happen in a big, comfy chair with a good book and a warm blanket. These oh so rare, picture-perfect moments are brought to you by my slow cooker minestrone soup recipe.
Shall I dare say my minestrone soup recipe is better than the Olive Garden’s version? Yes, I think I will. Don’t get my wrong, I first fell in love with minestrone soup at the Olive Garden. It actually set the expectation of what a minestrone soup should be, for me. The canned stuff was absolutely no good at all. And after researching the interweb till there weren’t any more recipes to research, I decided to come up with my own.
So what makes my minestrone soup recipe unique and better? Well, I’ve got a secret ingredient. Any guesses? Okay, I’ll give you a hint. It’s in the picture above. And it’s a red blob. No, not the diced tomatoes, the other red blob.
*Shhh* I’m only sharing this with you because we’re friends. Ready for it?
That super concentrated flavor of tomato pesto is exactly what minestrone soup needs. Plus, the basil, parmesan, and pine nuts in the pesto add such a great, full-bodied flavor to the soup.
Also, since we’re sharing secret ingredients and all, toss in a few parmesan rinds into the minestrone soup. For herbs, I used dried oregano, fresh rosemary (because I had fresh on hand, dried is fine too), and a few bay leaves.
TIP :Â I should mention that this does make quite a batch of soup. So if you’re planning on making this for weekly lunches, I suggest cooking and keeping the pasta separately. Then you can add some to each serving before reheating.
This slower cooker minestrone soup is exactly what you need to warm up on a chilly evening. I served it with a few slices of baguette, toasted and rubbed down with a garlic clove.
We dipped, we dunked, and sipped, slurped soup (say that 3x fast) like it was our job. It was a good evening. 🙂
Homemade Minestrone Soup (Slow Cooker)
An easy to make, a minestrone soup recipe that tastes 1000 times better than the Olive Garden's version! My minestrone soup is loaded with good for you veggies, like spinach and zucchini. It's also protein packed with red kidney beans and great northern beans. You'll be full for hours from this healthy, nutritious soup!
Ingredients
- 2 cans (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1/4 cup sun-dried tomato pesto ( homemade or store-bought)
- 1 parmesan rind
- 4 cups vegetable stock
- 2 cups water
- 1 cup carrots, diced
- 1 1/4 cup celery, diced
- 1 1/2 cup white onion, diced
- 4 - 5 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 sprig rosemary (or 1/2 teaspoon dried)
- 2 bay leaves
- salt and pepper to taste
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (15 oz) great northern beans, drained and rinsed
- 1 1/2 cups zucchini, diced
- 1 1/2 cups tubular (ditalini) pasta
- 1 cup frozen green beans, thawed
- 2 1/2 cups baby spinach, chopped
- Finely shredded Parmesan cheese, for serving (or Romano)
Instructions
- Add the diced tomatoes, tomato paste, tomato pesto, parmesan rind, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to a slow cooker. Season with salt and pepper to taste and cook on low heat 6-8 hours or high 3-4 hours.
- Add in red kidney beans, great northern beans, zucchini, and pasta and cook on high heat for an additional 20- 25 minutes until pasta is tender. Stir in the spinach and green beans and cook for an additional 5 minutes until heated through. Serve warm topped with parmesan cheese and garlic toasts.
*Please note: the nutritional facts calculated are an estimate based on the ingredients i’ve used. If you’d like a more accurate count, please calculate them using the ingredients/brands you’ve used to prepare the recipe. The nutritional info for this minestrone soup is calculated based on 8 servings.*
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289 Comments on “Homemade Minestrone Soup {Slow Cooker}”
Easy and delicious. Â I only had olive pesto and sundried tomatoes so that is what I used. Â
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If I wanted to add cabbage, when would you add it?
Why can’t I just put in everything at the beginning of the day on low 6-8 hrs? Rather than the beans and pasta at the end? Thanks for your recipe I want to try.Â
Adding the macaroni too early will turn them to mush by the end of the 6-8 hours
This is one of my favorite recipes.  I have made this in the slow cooker and instant pot.  My brother and I made an Italian dinner for my Dad’s birthday and they loved this soup. I have also made it for co-workers.  I also like to make it for meal prep for lunch for the week. Â
I made this last night for company and it was very yummy. Used elbow macaroni because that is what I had on hand.
This has become  my go to recipe for minestrone.  I have made it many times over the years, but this recipe is my favorite of all time!
The best minestrone soup I have ever had! It is now in our regular rotation of dinners. So easy and so good!
I hope this is not a silly question, doing this first time. The kidney beans are you using canned or can I use fresh soaked overnight beans? Also pasta, was it cooked separately then you added to slow cooker and summer for 30mins?
I am going to make this next week.
I made this a few years back in a crockpot. I know an instant pot’s slow cooking feature works differently than a true slow cooker. I should be able to do this just fine in my IP though, right?
It’s the best minestrone I’ve made, and I need it back in my life!
I love this recipe so much, it’s always a go to for me. I am making it for a Friendsgiving as a side dish, how many people do you think this would serve as a side? I am wondering if I will need to double it. Thank you!!
This was easy and great! I’ll definitely make it again.
I left out the pasta and added an extra can of beans–that will help me rationalize serving this delicious soup with homemade bread. The addition of pesto is genius–definitely something I’ll apply to future soup making endeavors. Thanks for the great recipe and inspiration!
Really good ! Â Made exactly as recipe said, except no parmesan rind, though added cheese on top after. I will definitely make again !
So if you were going to make this and take it to someone, would you just take dry pasta and fresh spinach…suggesting they cook the pasta then add both as heating? It looks so nutritious and yummy!!
Hi Denise! You could cook and take the pasta in a separate container if you’d like, that way it maintains its shape and texture. The spinach can be added in earlier, it loses a little bit of that bright green color, but still delicious!
Thanks for the recipie!
I substituted a couple things based on what I had- almond butter for pine nuts and kale for spinach. It turned out great.
I love finding vegan recipes that are accidentally vegan, if you know what I mean? Like it was meant to be this way not changed a bunch to make it vegan. Always so tasty and this is no exception. Thanks!
Excellent recipe! I just added pesto.
I’m a lazy cook so I left out a few of the vegetables as well as the parm rind and it was still awesome! I’m actually here because I’m making it a second time :). The only issue I ran into was that my carrots didn’t fully cook in ~3.5 hours on high. So if you’re trying to make it as quickly as possible, I recommend softening those up in the microwave first. Thanks for the great recipe!
This soup is SO delicious!  I started making this a few months into the pandemic and I have made it about 5 times so far. It also freezes very well.  I’ve also passed it along to family and friends and it’s always been a hit!  Thank you for sharing this. Â
Also a novice cooker here ! â€â™€ï¸ I am making this as we speak and am so excited to try. If I’m going to freeze some, do I leave the spinach and noodles out or freeze it all once done?
Hi Courtney! I suggest leaving the spinach and noodles out if freezing! It’ll hold up better that way 🙂
This recipe is absolutely delicious and for a novice cook like myself, I’ve perfected the ability to cook this beautiful soup.Â
As a non meat eater, this is perfect to get your nutritional kick from this soup and for the elderly, like my parents, they’re sure to get that nutritional benefits as well.Â
Amazing. The only vegetable/minestrone soup I make. And it’s so versatile with whatever you have on hand!  Love it!
A tremendous recipe. Made some for my partners parents, they absolutely loved it. The flavor is just incredible, so much nicer than any Minestrone I’ve ever had. Thanks so much for sharing it.
I have made this recipe several times and I just love it. Why look for another one?
I am dying to try this recipe. I live in Florida and it is so hot now, however I’m thinking it would be great for a late weekend evening. A true comfort food.
I absolutely love this recipe! I make two crockpots full and freeze half of it in individual portions, just perfect for lunch or after school snacks.Â
So glad to hear that, Marci! Love the idea of making larger batches and freezing in portions for quick meals/snacks!
Can this recipe be made on the stovetop if you don’t have a slow cooker?Â
I love this recipe, & have made it many times! It’s healthy, delicious, & freezes well!
So happy to hear you’ve enjoyed it, Ashley! Appreciate you circling back to leave a review!
I LOVED this recipe! It will definitely be on repeat around here! Thanks!
DELISH
So happy to hear you made it and enjoyed it, Belinda!
absolutely fantastic, easy
Looking very yummy great recipe. wanna try this soup
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Absolutely delicious soup ! I omitted the zucchini as we don’t care for it but this is the best minestrone I’ve ever had .Â
My first Minestrone soup, loved this simple yet flavorful recipe. Prepared soup up to pasta last night before and cooked it Came home to a house that smelled like my mom’s! Only mistake I made was using to much pasta so the constancy was more like a veggie stew. I just added a bit more both, still relish. Thanks for a great recepie
Have you tried adding dried kidney beans at the start, it would be interesting to see how that would turn out.
Hi. You need to be careful to soak dried beans overnight because they will not cook enough.Â
Great recipe! I’m to much of a carnivore to not add a pound of ground beef to it! Came out delicious.
I love this version of minestrone! I wanted to let you know I featured this recipe on my January Pinterest Roundup post. Happy New Year! https://amysenter.com/january-pinterest-roundup/
I would like to try this soup for a soup cookoff we are having for a fundraiser. Can I make the day before and reheat. should I add the pasta later when I reheat it? I am going to see if I can find everything and make the sun-dried pesto sauce. Sounds wonderful. T
Thank you..
Yes, you can make the soup portion the day before, but I do advise that you keep the pasta separate if the soup isn’t being served the same day. I would prepare the pasta according to package directions and add it to the soup when you reheat. Hope you enjoy the soup! 🙂
Sorry for being dim but for the second step do you add that to the slow cooker and cook for 25 more minutes or do you do the second step on your stovetop?
Hey there! Everything gets done in the slow cooker for this recipe, so you’ll add the beans, zucchini, and pasta into the slow cooker and continue cooking it for 20-25 minute or until the pasta is tender 🙂
I made this recipe for my family and it is absolutely delicious! I knew when I saw the sun-dried pesto that it was perfect to boost the flavor of this soup! I didn’t find that pesto so I used jarred pesto and then cut up and kind of mashed part of a jar of sun-dried tomatoes into a paste. I followed the directions but put the last ingredients with an hour to spare rather than 25 minutes. I did put the pasta in to cook and as some other comments say, it was more stew-like the next day but we didn’t mind at all. You can add more broth if needed but we loved it thicker as well. When I make it and take it to a family member today, I will take the cooked pasta separately so they can add when they eat it. This is now my favorite minestrone and we will be enjoying it again this week for dinner! Thanks for sharing it!
Make noodles on the side. Add them to soup as needed. They get mushy. Especially if refrigerated and heated up later.Â
Loved this recipe! I did add cubed venison steak. I also u I couldn’t find sun-dried tomato pesto at the small country store in my town, so I used a jarred pesto and chopped sun-dried tomatoes in oil. I will be definitely be making this again!!
My friend recommended me this soup recipe, according to its taste, it is an amazing minestrone soup, so I prepared this soup a couple of days ago and it was a huge success for me. The smell of soup was amazing and the taste of the soup was divine. Thanks to this great recipe it helps me make restaurant-style minestrone soup.
This is beyond amazing soup! I have searched high and low for one that is as good as restaurant style and this is it! I do prefer the vegetables on the soft side so I complete step one as indicated and let it cook with all the ingredients added for a few hours longer than suggested ( minus the spinach). It makes a ton of soup and it’s a huge hit with everyone. It really is so yummy! Thank you for the great recipe.Â
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Made this yesterday! It was absolutely divine. I changed a few ingredients (could not for the life of me find sun-dried tomatoes so we used regular pesto, same for Parmesan rind), and I added beef stew chunks. SO good!! It smelled amazing the whole time. I ended up having it on low for 7 hours, then high for 40 minutes (forgot to thaw my green beans, and my noodles took a bit longer to cook). Would definitely recommend for anyone looking for a heart soup!
If you have aldi near you, the one by me has it at a very reasonable price too! 1 small jar will get you 2 batches of soup.
I made this and it was amazing. I used beetps pesto instead of sun-dried tomato pesto because it was in my pantry. For everything else I stuck to the recipe. I loved how my house smelled while it was cooking! Yeah, I’ll be making this again.Â
Incredible recipe!!!
Looks amazing!! Can I switch in potatoes instead of pasta? Would I just cut them up small and throw them in at the beginning? Also, if I wanted to add meat – any suggestions? Think it would be ok to throw in a pound of ground chicken at the beginning? Or would chunks of breast be better? Thank you so much for the help!!Â
Love it will make it again next winter but could you also have rescipe for pepper pot soup please
BEST recipe ever!!! Amazing! My carrots remained hard and not fully cooked so next time I will cut them thinner or boil them for a little bit before they go into crock pot. SO flavorful, thank you so much for sharing!! 🙂
Kathleen 2/27/2019
Cut everything small.. cooked on high 4 hours and veg. are stilll hard. I don’tt know why.
I made this today, I cut the recipe exactly in half to fit it into my crockpot and oh my goodness it was PHENOMENAL!! Thank you very much, I have not been so impressed with a recipe in a long time. Perfect for a winter night. Looking forward to trying more recipe’s from your website.Â
This soup is easy to make and delicious. The first time I made it, I did it stove top because I don’t read the recipe properly. It was still wonderful. Just finished putting the ingredients in my Ninja Pot and can’t wait to taste the finished product
Thank you for sharing! I loved this once it was done, but when wanting to enjoy the soup the next day, there was no broth left and it became a mound of veggies and beans in a pot. I will make this again, but I will not add the pasta until I go to serve the soup. I plan to make the pasta separately as it soaks up all the water.
When that happens just add more fluids or make a shepherds pie. Works beautiful and a shepherds pie. All you would have to do is put biscuits or potatoes on top and put it in the oven until the potatoes are golden.
The soup was great! Added some cooked, crumbled sausage, because my husband is a carnivore, and then threw in some cubed sweet potatoes and a little red pepper flakes. Had that slow cooker going while I Christmas decorated. Was so great to have dinner cooking while I worked and so easy!
Best Minestrone we’ve ever eaten  I love making it and sharing with friends.
Made many soups and several Minestrone Soups, but this one is the best one yet. Flavorful and filling to the point I’ll use an old expression “Sticks to Your Ribs”. Multiple veggies, beans, and the perfect amount of seasoning. I even made it a few times using chicken broth (no vegetable available in my pantry) and it was delicious with a slightly different flavor for a change. Thank-you.
Delicious! We really enjoyed this recipe and will make it again. Thank you, :))
I’m making this for the 2nd time in under a month. It’s SO good. The first time I made it, it was like 75 degrees outside.. Today it’s only going up to 60, yay! ? That pesto really does take it up a notch!
Only thing I am going to do differently is cook pasta separately because we had a TON of leftovers and my pasta got a little soggy. Still yummy though!
Happy fall! ???
Wow its Looking nice recipe
Im very fond of soups
This looks so good but I only have a 4 quart crock pot. How could I adjust the recipe so I could make it??
I suggest using half the quantity of everything that’s listed, and it should all fit perfectly in your 4 quart. Hope you enjoy the soup!
Best minestrone soup I’ve ever made! I was generous with the spices and added just a little salt the sun-dried tomato pesto was the key! Added quartered baby potatoes instead of pasta.Â
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Awesome dish and looking great..
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I have made this recipe several times and it’s one of the family favorites. Thank you for such a delicious and easy recipe.
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A great minestrone recipe!!! Enjoyed by the whole family. I didn’t have a jar of marinara sauce so used a jar of basilico instead. Also used fresh thyme sprigs as had run out of dried/ground thyme.. I always add a few rashers of finely chopped bacon lightly sautéed first. Not vegetarian, but adds a depth of flavour. Thanks for this delish recipe.
Dammmnnnn I just turned a roasted chicken carcass into stock this weekend! This would’ve been way better.
Can we add all the veg in at the same time minus spinach?
Yes you can as long as you don’t mind the green beans and zucchini being on the softer side. I prefer them al dente so I waited to add them towards the end.
This is a 5-star winner of a recipe. I made it on top of the stove because my slow cooker insert had a big crack in it. I use the Better Than Bouillon vegetable stock for my base. It’s far better than any other vegetarian brand I’ve ever used. The recipe is rich and flavorful and was a perfect meal on this unusually cold day in central Texas. I served it with warm cornbread with butter and honey. This recipe won’t disappoint.
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This is one of the best minestrone soups that I’ve ever made
Have you made this in an instant pot?Â
I haven’t, unfortunately!
This was an awesome recipe! Thank you. I read in the comments that you fish out your parmesan rind – mine melted into the soup – does that mean it wasn’t big enough or it really wasn’t the rind?
Happy to hear you enjoyed it, Amy! If yours melted completely, it may not have been the rind. Mine became super soft (almost like a melty cheese) and I was able to fish it out. But I wouldn’t worry too much, a hunk of parmesan will never do you wrong 🙂
Made this tonight (it’s about 10 degrees here in Michigan!). It was delicious! I cooked the noodles separate so I can add as needed for leftovers so they don’t get mushy. Made enough to freeze! Thanks for such a great healthy meal!!! I will be making this again!Â
I make this recipe all the time. It has become a favorite in our house. Hubby loves it and asks for it often. Not only is it delicious and packed with great nutrition, but we have come to call it poop soup for, well, obvious reasons.
I don’t make it in a slow cooker, but on top of the stove. I usually add a bit more veggie broth or less veggies as we find too much liquid is absorbed into the veggies when we have it as leftovers. I make a huge pot because we always want leftovers.
This soup is easy to make and delicious. The first time I made it, I did it stove top because I did’t read the recipe properly. It was still wonderful. Just finished putting the ingredients in my Ninja Pot and can’t wait to taste the finished product.
Made this soup this past week and the family loved it~
Been craving minestrone, but didn’t want the canned stuff. Got sick today after a recent harsh cold front and snow storm, so I found this recipe and hit the grocery store! I added 2 beef bouillon and 2 chicken bouillon cubes, and a ton more fresh garlic (because I have a serious garlic addiction). Had to add a little water at the very end, but only because I wanted it a little brother. This soup is DIVINE. It is exactly what I needed and could feel the love in my BONES! Total added bonus, my house smells AHmazing!
I made it and loved it! Couple of minor tweaks. My slow cooker could not handle the batch of veggies and pasta to be added in the end, so I transferred to a deep pot and finished on the stove. My liquid was a little low when I transferred so I added V8. I also don’t care for the northern beans (even though I know those are a traditional minestrone soup ingredient) so I did 2 cans of red kidney beans instead. All in all, this soup is absolutely delicious!!! Making more, freezing it, and sharing with other, thanks!!!
Fabulous soup! Â You can also use Chickory instead of Spinach. Â And Rao Spaghetti sauce instead of sundried pesto. Â And a dutch oven, in the oven, instead of a crockpot, which i don’t have.
I made this soup on Christmas Eve as a side to lazagna and it was an amazing hit. With a party of six their was plenty to go around. Everyone took home seconds.
I’m making it again today for the two of us so I will be cutting the receipt in half.Â
Great soup and I didn’t change a thing and the pasta was perfect!
The best flavor ever! Definitely a keeper.
Forgot the pasta at first, so I cooked it separately and added it. It’s much better with it. It’s a yummy soup, and even better the next day.
Hi MARZIA,
Thought I should try these. But the only problem I would be getting all the ingredients in a single cup. Since I am on a diet, so I would like to make a bit change in it. Overall these soups look so delicious and I think a few change in it won’t make any difference. Thanks for the time and keep coming !!! 😉
Cheers 🙂
Angela
I made this tonight for dinner and it was delicious! I didn’t have sundried pesto so I just chopped sundried tomatoes and added them. This is my new favorite soup!Â
This is the best minestrone soup. I love to make it after I have gone to the Farmer’s market for fresh veggies. I don’t use any frozen including the green beans. Sundays is always crockpot cooking for me and this is one of our favorites. I have even brought it to work on potlucks. This soup is the best.
Thanks! I am going to make this soup next week. Could you please suggest a vegetarian main course with this soup? Thanks
My favorite soup on any day of the year. I enjoy the vegtables. My children find the soup delish with a few different ingredients than the ones listed in this particular recipe. Love Minestrone a hundred times the best than Olive Garden frozen canned foods nothing fresh there. No more Olive garden haven’t been there in years and plan on keeping it that way love your crockpot folks. I know I need my time durring the day not to be slaying in the kitchen before my children are home from school. Use your time wisely and keep it real with the crockpot recipes.
This minestrone is fantastic! Much better than the Olive Garden!
I got RAVE reviews on this soup the very first time I tried it and made it! Â My husband who is not a soup person – went back for seconds….that spoke volumes to me! Â My MIL raved how good it was and I was pleased as punch with the results! Â Super yummy!!!!!!
Yummy. I didn’t put in the peas, and I did add hamburger and it was delicious ?
Great recipe! Easy to make, inexpensive, beautiful colors of veggies. Wow! Delicious too!
I made this yesterday and it was a hit!!!! I omitted a couple things, but nothing too major. I also added red potatoes. It was soooo freaking good!!! Thank you so much for sharing this recipe!!!!
I’m about to make this soup within the next couple days, and I’m super excited! I was wondering though, how important is the parmesan rind? It’s sort of difficult to find that in my area, so I was thinking of leaving that out…unless it’s crucial!
You can leave it out if it’s difficult to find. It does add a nice depth and gives it that real minestrone flavor but the soup can certainly be made without it as well.
I know this is an old comment, but thought I’d share anyway. You can buy Parmesan rinds where I live, but I never do. Instead, I buy a hunk of Parmesan cheese, and use it as normal. When the cheese is gone, I save the rind by tossing it in a ziplock bag. I freeze the rind and pull it out whenever I need it (for occasions such as making this soup). I keep a bunch of rinds in the freezer at all times and they last a long time. It really does give a nice depth and good flavor to whatever you add it to.
I love this soup! I have been looking for some dinner staples and this will be my first one. Thank you so much for sharing and I cannot wait to try some of your other recipes. 🙂
I wish everyone could smell my house right now…delicious. I am very happy I tried this healthy recipe. I will make it again.
My first Minestrone soup, loved this simple yet flavorful recipe. Prepared soup up to pasta the night before and cooked it all day in crockpot. Â Came home to a house that smelled like my mom’s! Only mistake I made was using to much pasta so the constancy was more like a veggie stew. I just added a bit more both, still relish. Thanks for a great Monday meal!
So so good! Definitely make again.Â
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Can this be prepared on the stove?Â
You can cook the soup on the stove, I would just use a large dutch oven or any other pot with a thick bottom. Cook the soup exactly as stated but yours will most likely take a maximum of 2 1/2-3 1/2 hours of cooking before adding in the beans. Stir every 30 minutes or so. Make sure to cook it on medium-low to ensure maximum flavor without overcooking the veggies.
Also, sometimes it’s quicker to scroll through the comments just to check if your question has already been answered as it saves you a bunch of time! This particular question had been 🙂
Made this today on a very fall like August day and it was SO good. This is a recipe I’ll revisit again and again.
The canned tomatoes seemed to be drained in your photo. Is that for the best pix? I will be making it in just over a week for a small family gathering. Looking forward to it! I can see how the tomato pesto will add one of those “hmmm?” notes!
Hi Laura! The diced tomatoes aren’t drained in the picture (if you look closely you can see the juices are just pooling under all the other veggies). The pesto certainly does add one of those ‘what is that’ notes — but totally in a good way. I hope everyone enjoys the soup at your gathering! 🙂
Thank you! One less thing to wash. I was thinking I would just drain the tomatoes, add the liquid back in if it seemed correct. I’ve read enough other recipes to know yours was the one which sounds best to me. Congrats on finding a way to make your passion your gig!
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This is my first time commenting on anything and I like this recipe so much that I felt compelled to do so! I have made it about four or five times now. Thank you! The only change I made was to substitute the sundried tomato pesto for regular store bought pesto.Â
This soup is wonderful. I made for my family who are all great cooks and they loved it. I’m about to make my 2nd batch to freeze. Love it!!!!
This is absolutely delicious! Â Very healthy, too! Â I will definitely be making this again. Â Like a previous reviewer, I did not add cooked Ditalini until I was ready to serve it. Â I never add pasta to soup until I serve it because it expands and absorbs all the liquid.
Yum. Â Eaten up like crazy by me and the FAM. Â After tasting the store bought prepared tomato pesto I knew this would be a #Winner. Â Out of my love for my youngest who has chosen a vegan approach, I skipped the Parma wedge. Â Out of love of pork sausage I prepared some Johnsonville on the side to add as desired. Â Â Â a question for the host and owner of this site, do you end up making an income from this sort of thing? Â Advertising and all? Â I hope to hear back from you.
Glad to hear the soup was enjoyed! To answer your question, yes, this is my full time job 🙂
This is a wonderful recipe! Â I have made it several times and the only thing I do differently is cook dried beans with some onion and garlic and add them instead of canned beans. The soup is colorful and delicious!
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This is a family favorite at our house. That sun-dried tomato pesto makes all the difference. Thanks for such a great recipe, and lovely photos, too!
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This was really fantastic. Even better cold for lunch the next day. Nothing like Olive Garden.
Olive Garden sucks.
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I’m enjoying a bowl of this wonderful soup as I write. Soup is one of my favorite things to make because it’s so forgiving. I used broccoli instead of zucchini, and I added some turkey Italian sausage that I had removed from the casings and browned before adding it to the soup. I didn’t have the tomato pesto, so I took some oil packed, sun dried tomatoes, added several cloves of garlic, and ground them up in my Nutribullet, and used that in place of the pesto. I think it came close enough, because the soup is delish! I think what makes it such a success is the rich, flavorful broth. And I think you’re right, that tomato pesto is the secret. Also the tomato paste. They give the broth a depth and richness of flavor that comes across in every bite. I plan on using your “flavor bomb” in other recipes that will certainly benefit from the extra punch of flavor. Thanks for the great recipe. I’ll definitely be making this one again!
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Yum! This soup sounds amazing. Can’t wait to try this recipe. I will be sharing a link to your recipe in my upcoming post, Easy Healthy Lunch Ideas (on a Budget). I am sure my readers will love your recipe too!
This was very good. Â Probably the best veggie soup I’ve made in a long time. Â I added 1/2 pound of steak and extra green beans. Â Used Better than Broth product (Vegetable) as I did not have any beef broth. Â Deleted the pasta. Â It was highly flavorful. Â Didn’t need to add salt or pepper. Â Added 1 zucchini and 1 yellow crookneck squash. Â YUMMMMMM
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This minestrone soup was one of the very best I have ever tasted. The sun-dried tomato pesto absolutely made this soup truly “over the top”.
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Thanks for this great recipe. To make my life easier, I put all ingredients in the crock pot except the ditalini (which I prepared separately) and cooked it on low 8 hrs. (I used fresh green beans; next time I will parboil them beforehand as they were still quite crunchy.) I used kale I had on hand instead of spinach. The vegetables were perfect. With all the beans and kale, I added 2 T. lemon juice. It was a nice addition. Will definitely go into our rotation.
Made this a few months ago and am going to make it again today. It’s really good, i think its the sun dried pesto so don’t leave that out!
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Making this for the 2nd time. Really love this recipe! I sub yellow squash along with the zucchini instead of green beans. Today I am leaving out the pasta to make it gluten free. I think you could do almost anything with that PERFECT base! Love it..
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A great recipe! Â Added brown rice shells and more basil. Â The pesto is an excellent secret ingredient!
Yum! Made this for Christmas Eve dinner, and it was truly fabulous! I was excited to find the pesto at our local Aldi-what a great secret ingredient. 🙂 I sautéed the veggies before starting the soup and my poor little crockpot just didn’t have room for the spinach at the end-but it was SO good! Thank you for sharing. 🙂 Merry Christmas!
I made this for Christmas Eve dinner, and it was perfect!! Put it on before we all went to church and came home to a beautiful soup with minimal effort. I served it with mini grilled cheeses (prosciutto and gruyere) and the meal got rave reviews from our guests. Everyone asked for the minestrone recipe! Success!!
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Hello Christmas Eve 2016 Dinner!!! This recipe looks incredible and will sure to be a crowd pleaser!!!
Made this over the weekend, and it tastes terrific. Â My only issue is that there is no liquid left. Â It’s like the pasta soaked it all up. Â I’m not sure what could have happened – I followed the directions exactly. Â I’ve decided to call this one Minestrone Goulash for now. Â ?
Glad to hear you liked it! The liquids tend to get soaked up by the pasta if the soup sits for too long. You can also boil the pasta separately (according to package directions) and add it into individual bowls if you’re expecting leftovers! That should help solve that problem 🙂
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Hi! I’m excited to make this. I’m planning on having this as a meal for 10-11 people. Â Would you suggest doubling the recipe? Or will this stretch?
If you’re serving it as the main course, you may need to double the recipe. I’d say one batch would probably feed 6 if you’re just serving it with bread and salad. Hope that helps!
Thank you!Â
I just made this. OH MY HECK! It is sooooooo good. Love the spinach and the sundried tomato pesto. This will make it into our keep file.
What can I use instead of zucchini? I’m not a huge fan of it the taste really turns me off.
You can replace it with additional green beans and some more baby spinach if you’d like. Butternut squash would work too but it would need to be added in much earlier than than the time stated for the zucchini so that it cooks all the way through!
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Can you add meat to this,
Sure!
Hi Marzia, my husband made this soup yesterday while I was at work, cooking it slow over 8 hours, and I’m not sure what happened, but it came out really watery and somewhat tasteless. He swears he followed the recipe to the letter (I ensured he had every ingredient, as he’s a bit helpless otherwise). I felt like I needed to add a ton of salt and pepper to give it any real flavor, but then it was just salt and peppery. Did he do something wrong? I know that’s a very hard question to answer, but should it have gone longer than 8 hours on low? It was plenty hot, and the elbow macaroni (we couldn’t find the pasta you described) was cooked through, but not mushy. I’m hoping tonight, after 24 hours in the fridge, that the flavors will have gelled, and it’ll be as rich as you and everyone described. I normally love minestrone, and I’ve really enjoyed several of your recipes, so I’m sure your recipe wasn’t the problem. But I didn’t want to hurt his feelings, so I let him think it was fine. But even he said it seemed bland. Any suggestions? Thanks for (usually!) making our home cooking a lot easier.
Did you drained the beans
Hi Minerva, I’m not sure, but I’ve seen him drain before when we’ve made chili, etc. So I’d suspect yes. I typically do not, and just add less water/broth. If he did drain it, it should be less watery, but not necessarily more flavorful, right?
Hey Penny! Thanks for trying out the recipes I’m glad that you usually enjoy them 🙂 Hmm for the minestrone soup I’m trying to think of what may have been the culprit. One of the possible reasons could be excess water or maybe there wasn’t enough tomato pesto. Also, I haven’t ever let the recipe cook for more than 8 hours so I’m wondering if that may have caused the veggies to release excess water into the soup. You can try stirring in additional tomato pesto to your bowl if you’d like to add additional flavor to the cooked soup and hopefully that should make it more palatable. 🙂
Thanks Marzia. You might be on to something. That’d be just like him to cook it longer than needed, thinking it’d be fine. I’ll see if we have more pesto left and try adding it tonight. Thanks for the advice and all the great recipes!
Made this a few days ago on our newly bought slow cooker! My family absolutely loved it and we’ll be making it quite often i think 😉 great recipe!!
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What can I use to replace the Parmesan rind can’t seem to fine any here where I live
No worries, you can simply omit it from the recipe, Minerva.
What is the serving size of the soup? One, two cups?
I can’t remember exactly now, but I think it was about 2 cups per serving.
Do you put the rind in whole or chop it up?
I add it in whole. it’s easier to fish it out that way before serving!
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I love this simple recipe. It turned out wonderfully. Even though I used sun dried tomatoes with olive pesto instead. Thank you so much. I am going to check out your other recipes. 🙂
I’m literally eating this soup as I type and I can’t believe how delish it is!! Thanks for the great recipe… The pesto and parm were definitely key!!! 🙂
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This is excellent soup! I’ve made it three times and this time was the best! The combination of fresh ingredients with the tomato pesto and Parmesan rind and spices is a wonderful! I’m going to freeze containers for easy meals.
That’s great Terri, I’m so glad to hear that it’s become a fave! 🙂
HI, have you ever tried this in a pressure cooker? do you think you would follow the above recipe in the same manner?
I haven’t. But it is on my list of things to try out. Would love to hear how it went if you end up getting to it before I do!
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I am so happy with this soup! Although I am a professional cook, I do not overly enjoy making soups, but this one is timed perfectly, has such good ingredients(I did leave out the northern beans, just used kidney beans), and the flavour from the pesto is nothing short of perfection.It seems funny to be raving about soup this time of year, but we are having unseasonably cool weather, so this soup is so welcome right now! OH YUM!!!!! Thankyou for such a lovely recipe.
Wow! This was simply amazing!! All 6 people in my family loved it, even my 9 yr old who never eats veggies. This recipe was so full of flavor, and so easy. Perfect for summer, when we go to the pool, then come home to a nice dinner.
Hi there,
This recipe sounds amazing. I was just wondering if there was anything I should change if I were to use fresh tomatoes instead of canned ones.
Thanks.
I’ve only ever made this recipe with canned tomatoes so without further recipe testing, i’m not sure that fresh tomatoes are suitable substitute.
I decided to give it a shot and made the recipe with fresh tomatoes. It worked out perfectly! I just diced them up and threw them in at the beginning with everything else, so it was super easy.
This dish was incredibly delicious and popular with the family, so thank you so much for sharing it and warming up a few cold, busy nights I had last week. I live in Australia and the weather is cooling down now, so I’ll definitely be making this again.
The minestrone soup looks and sounds delicious! Your photo and its’ source have been featured on the World Food Guide website: http://worldfood.guide/photo/minestrone_soup_1091/
I just made this following the recipe exactly and it is delicious and hearty. Thanks so much for sharing it!
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I just made this soup for my entire work place! It was a hit. I just left out the Parmesan to make it vegan friendly 🙂
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Hello! Big thanks to you for this recipe. My friends are coming so I am thinking to make this recipe for them. I am sure they like it very much.
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I couldn’t find the tomato pesto, so I just added a bit more tomato paste and some good quality basil pesto. Tastes pretty yummy, and I would not know the difference not having it the other way. Thanks for the recipe, this soup was one of my dad’s favorites. Wish I would have found this before he passed away…
I’m glad you enjoyed the soup Elyse! 🙂
I’m going to add a ham bone. I usually do but have not tried ur recipe. Will this work?
Susan, if this has worked for you in the past with a similar recipe, please use your best judgement as I have not tested this recipe with a ham bone.
Yes, Yes, Yes! I made this and it was AMAZING. My husband loved it, too. He’s definitely a meat guy, so I sauteed some Italian sausage for him to slice up on the side and he ended up dumping them in the soup and loved it even more. We also froze half of the recipe and it tasted great weeks later. Thanks for sharing this, it’s become an instant staple in my house 🙂
Can this be frozen?
The soup can be frozen, but i’d suggest freezing the batch prior to adding the pasta. When ready to serve, defrost, reheat and then add the pasta and let cook through. 🙂
I am planning to make your soup for Thanksgiving as the first course. I have 18 guests. Will this recipe provide enough servings. If not can I add to it
Thanks,
MELU
Hi Melu! Hmmmmm. It really depends on the size of the bowls you’ll be using for your first course. This makes about 7 quarts of soup. So if you’re serving small bowls, it could be enough. Or if you want to play it safe, and have a slow cooker that’s large enough, just multiply the ingredient quantities by 1.5 and make 1 ½ batches of it! Hope you all enjoy the soup 🙂
What type of meat would you recommend adding to this recipe? My hubs is likely to be happier if I add something? Can’t wait to try it!
Linda, you could serve this with grilled or baked chicken breasts on the side or sear cubes of chuck roast in a skillet (with salt and pepper) and add that in with all the other ingredients. I think another reader said they did that. A little unsure about the cooking time as I haven’t tried it this way myself, but it should be around the ball park of whats listed.
After putting this recipe together, as recipe states (except I substituted potatoes instead of zucchini.) in a crock pot it went on high so it could be ready in 3-4 hours……. And….. 6 hours later my celery, carrots, and potatoes all which were diced, were still not cooked through whatsoever. I immediately transferred it to a large Dutch oven. It is now simmering away, hopefully things will cook through.
Flavors are great, but…. I did not have any success using a crock pot. I’ll make this again using a Dutch oven instead of a crock pot.
It was a wonderful recipe regardless of the cooking set back. Thank you for sharing.
I’m a little unsure why your soup didn’t cook in the slow cooker in the given amount of time. I have not had anyone complain about this before. Perhaps your slow cooker runs cold? Glad to hear you still enjoyed it! 🙂
Well, this was freakin’ amazing! 🙂 I tweaked a little by upping the veggies by about 50% extra and adding an extra can of kidneys since we like a less broth-y soup, increased the spices a tad to go along with them, and just absolutely loved it. In case it helps anyone else, I easily found Classico roasted red pepper pesto right next to their jarred pasta sauce at WalMart of all places!
In fact, here’s the info on the pesto… http://www.classico.com/Products/Sun%20dried%20Tomato%20Pesto
I went on the Mezzeta website and could not locate the sun dried tomatoe pesto. Maybe discontinued? Want to make this, this week. Your recipe looks really good. I like to try different ones.
I did find it on Amazon and ordered it. It was free shipping.
I can’t wait to make this.
Do you have the nutritional info per serving?
Unfortunately I don’t have the nutrition information calculated. But myfitnesspal.com is a great site to calculate nutritional facts for recipes if you’d like to do that!
If you get the my fitness pal app go to more, my recipes and foods, click the little plus button, and then click on “add from the web” you can just paste the link to this recipie there and it will calculate everything for you!
Hubby voted this my best soup ever, and my girl twin ate two HUGE bowls. (Her brother wasn’t fussed, but can’t please everyone, right?)
2 out of 3, i’ll take it! 🙂
I plan on trying your version out tomorrow, thank you! Ever since I learned about parmesan cheese rinds and figured out where to find them, I put them in all my slow cooker soups! Just a suggestion that you may want to add in a comment at the end to remove the rind and bay leaves from the soup before serving…
Where on earth would I find just a parmesan cheese rind? Never heard of that. Sorry to be dumb about this.
Hi Diane that’s not dumb at all!
You can find parmesan cheese rinds at your local grocer (or anywhere they have big wheels of parmesan that they cut up and sell in smaller pieces). Most cheesemongers will sell you the rinds at reduced rates or even give them to you for free (Whole Foods has done this for me in the past). I buy my parmesan from Trader Joe’s and several other grocery stores that sell parmesan with the rind attached. It looks kind of wavy and inedible, that’s the rind!
So are you saying the pasta will cook within 25 minutes of being in the slow cooker? I was thinking of adding the pasta cooked? Sorry, I’m a little confused about part 2.
Yes, the pasta will cook within the 25 minutes in the slow cooker. Feel free to cook the pasta separately and add it in just before serving but the soup will be thinner than if you had just cooked the pasta in the slow cooker. Hope that clarifies things. Hope that helps! 🙂
I made a variation of this soup today (it’s getting cooler in Australia!). Loved it! I made my own beef broth and added the meat from the steak. I also added anchovies for extra flavor. And I followed your advice about the Parmesan and sundried tomatoes – yum! Thanks for the recipe 🙂
This was very good. I added more of the veggies and added potatoes and tomato paste. Fabulous!
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What would you recommend re cooking this recipe on the stove? I’d love to cook it in the slow cooker but mine is only half that size and I have company coming over and so I want to be able to make the full recipe?
Could I cook the instruction #1 in the pot and finish it up with step 2 on the stove top? Just with the beans and what not half an hour before serving?
Hi Rachel,
you can cook the soup on the stove, I would just use a large dutch oven or any other pot with a thick bottom. Cook the soup exactly as stated but yours will most likely take a maximum of 2 1/2-3 1/2 hours of cooking before adding in the beans. Stir every 30 minutes or so. Make sure to cook it on medium low to ensure maximum flavor without overcooking the veggies.
Pardon my ignorance but I have never used sun dried tomato pesto. Do you make it or buy it in a jar? Is there a recipe for it? I’m anxious to try this recipe. Thanks! Marci
Hi Marci. You can make sun dried tomato pesto or purchase it in a jar. Either will work. I used a store bought tomato pesto, I know Mezzetta makes a tomato pesto that’s available in most grocery stores in the U.S. If you can’t find it where you live, try searching the web for a recipe. I haven’t made it myself before so unfortunately I don’t have one to recommend to you. Hope this helps! 🙂
Thank you very much for your prompt reply. I will look for it at my grocery store here in Texas. Have a lovely Valentine’s Day!
I found it at HEB Marci! Its in the same section as the pasta sauces. 🙂 I am on the last step of ours right now! 🙂
My husband and I love this soup. I am celiac (no gluten) and the biggest thing I have to modify is how to add the pasta. We use GF macaroni, and cook it separately, adding it to individual bowls. I didn’t do this the first time, and the pasta completely disintegrated, and soaked up all of the liquid in the soup. But keeping the pasta separate worked like a charm.
What size crock pot?
I used a 7 quart, Stephanie. But a 6 should also work!
What size crock pot did you use? I have a 3 quart but do not think all of this would fit.
Hi Angel,
I usually use a 7 quart, but this soup should be able to fit in a 6 quart slow cooker as well. You can halve the recipe to fit it in your crockpot.
Tomorrow night we will have outdoor New Years eve.party with friends and family with the fire going on. Minestrone soup will be on the menu ( no that I plan this)
Cant wait to serve that soup.
Hope it was a hit! 🙂
Just made this and it’s super yummy! Thank you!
yay! Glad you enjoyed 🙂
I am in love with this soup! This is the first time I’ve ever felt like commenting on a recipe blog, I just can’t get over how delicious it is! I found the recipe because in soups is the only way I can find that my 2 year old will eat his veggies. I’m not usually a fan of zucchini or spinach but they blend in the soup well. My son tasted it and told me “mmm, good!” Now I need to explore your site and see what other gems you have!
Hi Melissa, thank you so much for taking the time to comment. You’ve got me feeling all sorts of special! So happy that you enjoyed this soup! It is so good to know that even the little one was pleased. 🙂
Your recipe for minestrone soup was a delicious as it was easy to prepare. I used frozen Italian green beans and the sun dried tomato pesto truly gives this soup a signature flavor. My family, like yours, devoured it “like it was our job”! Thanks for sharing…and the photos are awesome.
Thanks Michelle! I’m so happy to hear your family loved the soup too! Thanks for taking the time to comment. 🙂
Do you have nutrition information for this soup by chance?
This soup is in my crockpot now, it smells delicious! Do you boil the pasta ahead or add it dry?
Add it in dry, Lori. It will cook in the crockpot.
I didn’t even have all your ingredients, and it was still amazing! All 10 of my crazy kids thought it was delish. For the ladies who want to use dry beans, I suggest cooking the beans in water on low in the crockpot overnight alone. Then the next day, drain the beans and start the minestrone recipe like normal. I have ruined batches of soup in the past because the beans either never got soft or I ran out of liquid, etc. Thanks for the new recipe!
I’m so glad the kiddos enjoyed the soup, I didn’t think it would be a hit with children, but so glad to hear that it is! Thanks for the great tip about the beans! 🙂
This looks delicious! I just watched the documentary “GMOS OMG” on Netflix and it makes me sad that we think we are eating healthy and we are not…Monsanto is killig us and we don’t even know.
This soup was delicious and perfect for a snowy night in Utah
This is such a beautiful dish! I just wanted to let you know that I have a food photo submission site (Simply Creative Recipes) and I am linking to this post if you don’t mind. You are welcome to submit your photos to my site if you’d like.
Do you think if i start with dry beans that have bean soaked overnight i could just put them in for the whole time?
Hi Linsey,
I think dried beans should work just fine for this recipe. I would suggest adding an additional 1/2 cup of water so the beans don’t soak up all the soup. Also, if your beans are over a year old, I would suggest you cook the beans on low for 6-8 hours. If they aren’t, either high or low is fine.
First of all, BEAUTIFUL pictures. Second of all, can’t wait to try this recipe–bookmarked, pinned, printed.
Thanks Chelsea! And Thanks for pinning, printing, and bookmarking. 🙂
Made the sun dried tomato pesto – it was easy and made about a cup and a half. Waiting for the soup to finish now but it smells awesome! Thanks for the recipe.
Hope you enjoy the soup, Susan! Thanks for taking the time to comment. 🙂
Where can you find the sundried tomatoe pesto?
Should have read all the comments first. Sorry!
It’s okay! Glad you found the answer! 🙂
Where do you buy the sundried tomato pesto?
It’s usually in the same aisle as regular pesto at the grocery store. I know Mezzetta makes one, so if you can’t find it in your store, perhaps try Amazon? Hope that helps!
I am making your soup Today! Can’t wait to eat it!
Yay! Enjoy Kat! Hope you love it as much as I do! 🙂
It’s a keeper! Agree about The pesto!!!! Thanks!!
Just found your blog today via a friend, and I’m loving the recipes so far! For this recipe, what if I don’t have parmesan rind? Just omit?
Hi Rabia,
Yeah, you can just omit the parmesan rind. Feel free to sprinkle on a little extra parmesan when serving. 🙂
Delicious. I made this soup today and was really happy it turned out fantastic. I added wheat penne and beet leaves. Thank you.
I’m so glad you enjoyed the soup Penny! Wheat penne + beet leaves make this minestrone soup even healthier! Thanks for taking the time to come back and comment, really appreciate it! 🙂