If you are looking for a delicious and filling recipe that will warm their tummies, try this Hearty Minestrone Soup Recipe – Meatless Meals with Canned Beans. It’s an easy, healthy recipe that is perfect for those busy weeknights.
Simply add all the ingredients (except the pasta) into your slow cooker. Cook the pasta separately and add it just before serving. Bonus tip- it makes a great lunch for tomorrow!
If you have been looking for new ways to stretch your dollars, go meatless one night a week. You won’t find a better ingredient then canned beans and S&W Beans have been delivering premium quality for over 120 years with the highest standards in the industry. Their beans look great and taste great.
I have been adding their beans to my recipes for years. Not only are they are a great value, but adding beans helps to keep me feeling full and satisfied.
You may be surprised to see all of the varieties of canned beans that S&W offers including organic and lower sodium options. You can see them all on their website. The beans keep in your pantry so stock up each time you shop. That is one of the many benefits of cooking with canned beans. You’ll use them in chili recipes, stews, salads, dips and more.
4 cups Beef Broth
1 can Red Kidney Beans, rinsed & drained
1 can Garbanzo Beans, rinsed & drained
1 can,14.5 oz, Italian-Style Diced Tomatoes
1 can 15 oz, Tomato Sauce
2 tablespoons Sugar
1 tablespoon Dried Italian Seasoning
1-1/2 cups Frozen Vegetables (you can use canned vegetables if preferred)
1 cup Frozen Spinach
2 cups Cooked Pasta Shells
Parmesan Cheese for serving
Combine all ingredients except the pasta in a slow cooker. Mix well.
Set the slow cooker on low for 4-6 hours.
Add your vegetables
Add in the spinach
Minutes before serving, stir in the prepared pasta.
Serve sprinkled with Parmesan cheese, if desired
And you are ready to serve and eat!
- 4 cups beef broth
- 1 can red kidney beans, rinsed & drained
- 1 can garbanzo beans, rinsed & drained
- 1 can,14.5 oz, Italian Style diced tomatoes
can ,15 oz, tomato sauce
- 2 tablespoons sugar
- 1 tablespoon dried Italian seasoning
- 1-1/2 cups frozen vegetables
- 1 cup frozen spinach
- 2 cups cooked pasta shells
- Parmesan Cheese for serving
- Combine all ingredients except pasta
intoa slow cooker. Mix well.
- Set the slow cooker on low for 4-6 hours.
- minutes before serving, stir in the prepared pasta.
- Serve sprinkled with Parmesan cheese, if desired.
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