Garden minestrone from Slow Cooker Revolution: One Test Kitchen, 30 Slow Cookers, 200 Amazing Recipes (page 33) by America's Test Kitchen Editors

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Notes about this recipe

  • Clarityandstatic on April 01, 2026

    Pretty good minestrone recipe. I subbed kale for chard and added a Parmesan rind. I also skipped the basil and added a spoonful of pesto to each serving instead. The soup needed a lot of salt added at the end.

  • Christine on February 26, 2020

    Delicious! Subbed vegetable broth for chicken broth to make vegetarian. I did the quick-soak method for the beans, but want to try the overnight method next time since I think that contributed to a lot of the beans splitting and therefore making the broth a bit grainy/starchy. Still tasted great though — my husband noticed the texture thing much more than I did.

  • Aggie92 on December 08, 2017

    I'm not sure how fair it is for me to rate this recipe based on ingredients since I used it more as a clean-out-the-veggie-bin guideline. The technique is solid and produces a mighty fine soup. For extra flavor throw a Parmesan rind into the slow cooker and add some canned diced tomatoes. My other changes were to add a red bell pepper, a couple of stalks of celery, skipped the zucchini, and I used kale instead of Swiss chard.

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