Classic Minestrone

Oddly, our family has never favored a minestrone recipe. When we think Italian food, it’s always a plate of pasta. This recipe from the October 2011 issue of All You (original here) might be worth sneaking into the line-up however. Everyone likes all those ingredients—and I bet if I add some meatballs, that pot of soup will disappear.


  • 2 carrots, diced
  • 2 ribs celery, sliced
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 28-oz. can crushed tomatoes with liquid
  • Salt and pepper
  • 1 teaspoon Italian seasoning
  • 1 cup small shell pasta or macaroni
  • 1 cup shredded escarole or kale
  • 1 15.5-oz. can cannellini or navy beans, drained
  • Grated Parmesan, for serving, optional


  1. Combine carrots, celery, onion and garlic in slow cooker.
  2. Pour in broth and stir in tomatoes, 1/2 tsp. salt, 1/4 tsp. pepper and Italian seasoning.
  3. Cover and cook on low for 4 to 6 hours.
  4. Thirty minutes before serving, stir in pasta, escarole and beans.
  5. Cover, increase heat to high and cook until pasta is tender, about 30 minutes.
  6. Season with salt and pepper. Serve hot, sprinkled with Parmesan, if desired.


  • I will probably add two dozen small meatballs with the vegetables and broth.
  • This would be a great candidate for a bread bowl. Mmm.

Leave a Reply

Your email address will not be published. Required fields are marked *