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Fire-Roasted Tomato Minestrone

Total Time

Prep: 20 min. Cook: 4-1/2 hours

Makes

8 servings (about 3 quarts)

This soup was created to accommodate a few of my dinner guests who were vegetarians. It was so good, we all enjoyed it. This can also be cooked on the stove for two hours at a low simmer. —Donna Marie Ryan, Topsfield, Massachusetts
Fire-Roasted Tomato Minestrone Recipe photo by Taste of Home

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
  • Shredded Parmesan cheese, optional

Directions

  1. In a 5-qt. slow cooker, combine the first 9 ingredients. Add tomatoes and beans; pour in broth. Cook, covered, on low until vegetables are tender, 4-6 hours.
  2. Stir in pasta; cook, covered, on low until pasta is tender, 30-40 minutes. Stir in spinach before serving. If desired, top with shredded Parmesan.

Test Kitchen Tips
  • To quickly peel fresh garlic, gently crush the clove with the flat side of a large knife blade to loosen the peel. If you don’t have a large knife, you can crush the garlic with a small can.
  • You can convert slow cooker recipes to fit in almost any size crock—here's a helpful chart.
  • Nutrition 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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