Fire-Roasted Tomato Minestrone Recipe

Fire-Roasted Tomato Minestrone Recipe
Fire-Roasted Tomato Minestrone Recipe photo by Taste of Home
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Fire-Roasted Tomato Minestrone Recipe

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This soup was created to accommodate special Christmas dinner guests who are vegetarians. It was so good we all enjoyed it. This can also be cooked on the stove for two hours on low simmer. —Donna Marie Ryan, Topsfield, Massachusetts
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 4-1/2 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 4-1/2 hours

Ingredients

  • 1 medium sweet onion, chopped
  • 1 cup cut fresh green beans
  • 1 small zucchini, cubed
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cans (14-1/2 ounces each ) fire-roasted diced tomatoes
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 carton (32 ounces) vegetable broth
  • 1 cup uncooked small pasta shells
  • 1 cup chopped fresh spinach

Directions

In a 5-qt. slow cooker, combine the first nine ingredients. Add tomatoes and beans; pour in broth. Cook, covered, on low until vegetables are tender, 4-6 hours. Stir in pasta; cook, covered, on low until pasta is tender, 30-40 minutes. Stir in spinach before serving. Yield: 8 servings (about 3 quarts).
Originally published as Fire-Roasted Tomato Minestrone in Taste of Home Christmas Annual Annual 2018, p163

Nutritional Facts

1-1/3 cups: 175 calories, 4g fat (1g saturated fat), 0 cholesterol, 767mg sodium, 29g carbohydrate (7g sugars, 5g fiber), 6g protein.

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  • 1 medium sweet onion, chopped
  • 1 cup cut fresh green beans
  • 1 small zucchini, cubed
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cans (14-1/2 ounces each ) fire-roasted diced tomatoes
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 carton (32 ounces) vegetable broth
  • 1 cup uncooked small pasta shells
  • 1 cup chopped fresh spinach
  1. In a 5-qt. slow cooker, combine the first nine ingredients. Add tomatoes and beans; pour in broth. Cook, covered, on low until vegetables are tender, 4-6 hours. Stir in pasta; cook, covered, on low until pasta is tender, 30-40 minutes. Stir in spinach before serving. Yield: 8 servings (about 3 quarts).
Originally published as Fire-Roasted Tomato Minestrone in Taste of Home Christmas Annual Annual 2018, p163

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