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Zesty Minestrone

Zesty Minestrone recipe
photo by:kraft
This slow-cooking, vegetarian version of an Italian classic is a smart one-pot way to enjoy veggies and warm pasta.
time
prep:
15 min
total:
6 hr 30 min
servings
total:
8 servings, about 1 cup each
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posted:
3/26/2007
I used turkey broth instead and added the chickpeas with the kidney beans. This soup is outstanding. I have made it twice already and my husband is asking for more. It is easy and I had everything already on hand. Thanks for such a healthy meal.
posted:
3/15/2007
My husband loves this soup, I've made it twice and he has a bowl everyday so this week.
posted:
3/15/2007
My husband and I loved this soup. We used less Italian seasoning because we like foods to have flavor, but not wake up the next day with that flavor. Also, I threw in just a little bit of green onion because I like the taste. We liked it better the second time around because I left it in the crockpot a couple more hours.
posted:
3/15/2007
Very good flavor the dressing really zipped it up a notch...will make again many times..Thank you
posted:
3/13/2007
This was very easy and tasted great I will be making this again....
posted:
3/12/2007
This had so much flavor and so easy. Instead of the water I added more vegetable broth and added some oregano. I used whole wheat elbow macaroni for the pasta. VERY GOOD!
posted:
3/9/2007
I didnt have the vegetable broth so I substituted a chicken broth and it was just fine. We all loved this soup so much.
posted:
3/9/2007
I made this soup yesterday & we loved it. (Well, except for my picky 5yr old...but who's asking him!?) I did go ahead and add a can of chicken to the mix to make it a bit heavier. I can't wait until summer with the possibility of adding some fresh herbs from my garden to it.
posted:
3/9/2007
My friends and I loved it! I doubled it and made a few changes because I did. I chopped (with my wonderful Vidalia chopper) the veggies and cooked them with dressing as directed the night before. I put in bowl and refrigerated. In the a.m. I microwaved them for 3 minutes to warm up and put in crockpot and proceded with the recipe. Since the store did not sell 19 oz cans of kidney beans, I used two 15 1/2 oz. cans. As it was getting full, I ended up only adding 1 cup of water and I think this kept it more flavorful. I also could not find small shells, so used medium and they were fine. Since it was doubled, I cooked it 8 hours on HIGH and added the shells about 45 minutes before the 8 hours was up. My friends took home a copy of the recipe for themselves!!!
posted:
3/8/2007
My husband and I enjoy soups and this one was exceptionally easy to put together. Since we like a more soupy soup, I would add another can of garden vegetable broth. I served it with bread and butter. I definitely will make this one again.
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