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Minestrone Soup Recipe



  • 4 cups vegetable or chicken broth
  • (28-ounce) can diced tomatoes
  • (15-ounce) can kidney beans, drained
  • 2 carrots, peeled and chopped
  • 1 celery stalk, chopped
  • 1 cup onion, chopped
  • 1 teaspoon dried thyme
  • 1/2 tespoon dried sage
  • 2 bay leaves
  • salt and ground black pepper (to taste)
  • 2 cups cooked penne pasta
  • 1 medium zucchini, chopped
  • 2 cups chopped fresh or frozen spinach, defrosted
  • 4 tablespoons grated parmesan or Romano cheese
  • Basil sprigs or parsley 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 penne, zuchini 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 or parsley, if desired.

Appeared in print 2.17.10

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