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Fire-Roasted Tomato Minestrone

This vegetarian minestrone soup was created to accommodate special Christmas dinner guests who don't eat meat. 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
  • Total Time
    Prep: 20 min. Cook: 4-1/2 hours
  • Makes
    8 servings (about 3 quarts)


  • 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


  • 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.
  • 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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