Fire-Roasted Tomato Minestrone

Fire-Roasted Tomato Minestrone Recipe photo by Taste of Home

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


  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.


SOURCE: Taste of Home

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