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Fire Roasted Minestrone Soup

Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
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