Minestrone Soup - Kraft Recipes Top
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Minestrone Soup

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8 servings, about 1 cup each

Enjoy veggies and warm pasta in this slow-cooker Minestrone Soup! Prepare this vegetarian version of an Italian classic for a dish everyone will love!

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Make It

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  • Heat dressing in large nonstick skillet on medium-high heat. Add onions, celery and carrots; cook 2 min. or until crisp-tender, stirring occasionally. Pour into slow cooker. Add beans, tomatoes, broth, water and seasoning; stir. Cover with lid.
  • Cook on LOW 6 hours (or on HIGH 3 hours).
  • Stir in macaroni; cook 10 to 15 min. or until macaroni is tender. Top with cheese just before serving.

Special Equipment Needed

Serving Suggestion

Serve with crusty bread and a mixed green salad tossed with your favorite KRAFT Dressing.


Prepare using canned white beans or chickpeas (garbanzo beans).


Prepare using fat-free reduced-sodium beef or chicken broth.


  • 8 servings, about 1 cup each

Healthy Living

  • Good source of fiber
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Nutrition Bonus

Good news! The carrots and tomatoes team up to make this tasty soup an excellent source of vitamin A. And as a bonus, the vegetables and beans are also a good source of fiber.

Nutritional Information

Serving Size 8 servings, about 1 cup each
Calories 200
Total fat 4.5g
Saturated fat 1.5g
Cholesterol 5mg
Sodium 770mg
Carbohydrate 31g
Dietary fiber 5g
Sugars 6g
Protein 10g
% Daily Value
Vitamin A 60 %DV
Vitamin C 10 %DV
Calcium 8 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from The Aroma in my house was absolutely DELISH... The Aroma in my house was absolutely DELISH... I did make a couple of changes...some reviews talked about adding more spice, so I did... I added 3/4 cup of Zesty Italian Dressing, I used Chicken Broth, couldn't find Veggie Broth, doubled the veggies and added some cabbage, only because it was on hand and I needed to use it...I used only Basil, about 1 Tbls or so... Garlic, Lawry's Seasoned Salt and Lawry's Seasoned Pepper...and I added a 28-oz can of Italian Tomatoes...served with Italian Bread Stick with garlic-butter... Our guest loved it and asked for the recipe... Thanks Kraft, this was the best minestrone soup I have ever eaten...!!!
Date published: 2010-02-07
Rated 5 out of 5 by from This turned out to be one of THE BEST soups I've ever made. This turned out to be one of THE BEST soups I've ever made. However, I tweaked it quite a bit compared to the recipe (which I had made almost exactly the way the original recipe calls for it about 3 wks ago and was pretty good...this new way was better!)...if you'd like to know what I did, here it is: 3/4 cup Zesty Italian, 1/2 onion chopped, 1 stalk celery chopped, 1 carrot, 1 can diced tomatoes that had garlic/onion in it, only a 1/2 can of kidney beans, 32 oz. chicken broth, 2 cups water, 1 tsp. Italian seasoning, 1 1/4 cup small shells, and 2 tsp. minced garlic...also add 1/2 tsp. garlic salt and 1/2 tsp. fresh ground pepper, along with 2-3 Italian sausage links sliced up and added at the beginning, and it was FANTASTIC! Enjoy :)
Date published: 2010-11-15
Rated 4 out of 5 by from I did a little tweaking of recipe. I did a little tweaking of recipe. I added about 1/4 cup of olive oil (EVOO). Also a can of garbanzo beans drained. I also double the vegatable broth(4 cans). A dash of cayenne pepper. I chopped some drained frozen cut spinach (about a handful). I didn't cook in crockpot but on top of stove. Simmered on low for several hours. Hint* Cook your macaroni separate and add it to soup right before you serve. I just add it to warm bowls of soup. This way it doesn't get mushy everytime you reheat it as leftovers. This soup went over big time during meatless soup bible study during lent.
Date published: 2007-03-28
Rated 5 out of 5 by from I doubled the recipe and used 2 veg and 2 chicken broths. I doubled the recipe and used 2 veg and 2 chicken broths. I used sun dried tomato vinaigrette dressing instead of the Italian. I also added 1 squash instead of celery. I added ketchup 1/2 cup, dried oregano, cracked black pepper, fresh cilantro, fresh garlic and onion powder. I cooked the pasta separate and added it about 30 mins before serving. My husband is a chef and dislikes any type of soup, but he said he was impressed. My oldest son had seconds. I served it with Romano cheese and a cheddar/jack blend on top and then put in the microwave for 1 min to melt. Delicious, will defiantly make again.
Date published: 2010-02-08
Rated 5 out of 5 by from This is an excellent recipe. This is an excellent recipe. I've made it twice #1 - as per recipe; #2 - used regular Italian dressing instead of the Zesty, instead of just using the diced tomatoes I used the can which said, sweet basil & vinager, and instead of 2 cans of vegetable broth I used one and the other was chicken broth; also I did not cook the pasta in the soup just added to soup at time of serving; did not use shell macaroni (felt it was too big) - used the little tubes and this is also a great recipe with these changes. Either way it's a great recipe.
Date published: 2008-03-06
Rated 5 out of 5 by from I'm a notoriously terrible cook - but this turned out awesome! I'm a notoriously terrible cook - but this turned out awesome! Substituted the carrots for zucchini, we're not fans of carrots in my house. Followed the advice of other reviewers and cooked the pasta separately then added it at the end. Because I was going to be cooking the pasta on its own, I halved the amount of water in the crock pot. Served with simple crescent rolls, and even though we had two helpings each, I have tons of leftovers to take to lunch this week.
Date published: 2009-12-28
Rated 5 out of 5 by from My friends and I loved it! 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!!!
Date published: 2007-03-09
Rated 5 out of 5 by from Btw, when I gave this recipe an excellent rating, I failed to say that usually, in place of the... Btw, when I gave this recipe an excellent rating, I failed to say that usually, in place of the pasta shells, I break up Ramen noodles (1 pack) & add it along with the flavoring that comes with them. Thanks, Kraft! We really like this recipe!
Date published: 2010-02-05
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