I thought I had the recipe written down, but could not find it in my recipe files, it is an easy soup to make and very forgiving about the ingredients.

Here is what I think are must haves in soup
A good stock, need a quart or more. make your own or use store bought carton
1 large can tomatoes, diced
Cooked white beans - about 1 - 11/2 cups
A cup frozen mixed veggies, more for color than for taste
fresh broccoli tops or broccoli-rob about 1 cup
Cooked spaghetti, broken in short pieces about 1 cup

I start with making a stock in my slow cooker with water, chicken bullion (caldo de pollo), chopped onions, celery, cabbage, a little parsley and 5 or 6 garlic cloves, when veggies cooked to very soft, strain out all and use the broth for soup base. discard cooked veggies.

Put soup stock in large pan, add white beans, canned diced tomatoes. frozen mixed veggies, seasoning (salt, pepper, rosemary, basil), simmer 15 to 20 minutes. Add broccoli and spaghetti, let simmer another 5 to 10 minutes, let stand a few minutes. Should be ready to serve

I serve with toasted garlic bread with some fresh parmesan cheese on top or if I have left- over pizza, I cut it into small pieces and crisp up in the oven to serve with the soup.

Source--https://www.skinnytaste.com/crock-pot-minestrone-soup/

Ingredients
1 15 oz can white beans, drained, rinsed (cannellini or navy)
32 oz container reduced sodium chicken broth, or vegetable broth for vegetarians.
1/2 cup chopped onion.
1 cup diced carrots.
1/2 cup diced celery.
2 garlic cloves, minced.
1 28 oz can petite diced tomatoes.
Parmesan cheese rind, optional.--this really does make a difference IMO

2 bay leaves
2 tbsp chopped fresh basil
1/4 cup chopped fresh Italian parsley
1/2 tsp kosher salt and fresh black pepper
1 medium 8 oz zucchini, diced
2 cups chopped fresh, or frozen defrosted spinach
2 cups cooked small pasta such as ditalini, al dente (or GF pasta)
extra parmesan cheese for garnish, optional


Stove Top Directions:
Puree beans with 1 cup of the broth in a blender. Heat oil in a large pot over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.
Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, bay leaves, basil and parsley, cover and cook on low 40 minutes. Add the zucchini and spinach, cover and simmer until the zucchini is tender, about 8 to 10 minutes.
Remove the bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.


If it is too thick for you, dilute with tomato juice

I will add a parm rind and some cabbage to it.

https://lidiasitaly.com/recipes/minestrone-vegetarian-or-with-pork/





(In our home, if someone takes a bite of food and goes "Mmmmmm...." we call that "getting a Lidia." When we watch her cook on TV, that's what she does. "Mmmmmmm.....&quot