Fire Roasted Minestrone Soup

Fire roasted minestrone soup is a delightful twist on the traditional Italian favorite. This hearty dish combines an array of fresh vegetables and beans, all enhanced by the deep flavors of hearty tomatoes. This is the perfect soup for a cozy dinner or when you want an easy way to get a lot of nutrients.

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Fire Roasted Minestrone Soup

Prep Time15 minutes mins

Cook Time4 hours hrs

Total Time4 hours hrs 15 minutes mins

Course: Soup

Cuisine: American

Keyword: easy soups, minestrone

Servings: 4

Equipment

• 1 slow cooker

Ingredients

• 1 can Fire roasted tomatoes (14.5 oz.)
• 1 can Canned tomato sauce (28 oz.)
• 32 oz Chicken broth (we like Kettle and Fire)
• 6 oz Tomato paste (organic)
• 1 Onion (Chopped)
• 1 Zucchini (Chopped)
• 2 Carrot (Chopped)
• 16 oz Green beans (frozen cut green beans)
• 1 can Kidney beans
• 1 tsp Pink himalayan salt
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tbsp Italian seasoning
• 2 Celery sticks (peeled and chopped)
• 3 Whole garlic cloves (Pressed)
• 1 cup Spinach
• 1 cup Cooked ditalini

Instructions

• In a slow cooker add in 1 can Fire roasted tomatoes, 1 can Canned tomato sauce, 32 oz Chicken broth, 6 oz Tomato paste, 1 Onion chopped, 1 Zucchini sliced, 2 Carrot chopped, 16 oz Green beans, 1 can Kidney beans, 1 tsp Pink himalayan salt, 1 tsp Garlic powder, 1 tsp Onion powder, 1 tbsp Italian seasoning, 2 Celery sticks chopped, 3 Whole garlic cloves minced and 1 cup Spinach.
• Turn on high and cook for 3 hours 30 minutes.
• Add in the ditalini pasta and cook approx. 30 more minutes.
• When the pasta is cooked through serve and enjoy!

Notes

Storage/Reheat

• To make in advance and store, make soup and allow to cool. Store and/or portion into freezer safe container. Freeze for up to 2 months. Set in fridge overnight to defrost then use saucepan to reheat