FIRE-ROASTED TOMATO MINESTRONE

Fire-Roasted Tomato Minestrone image

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

Provided by Taste of Home

Categories Lunch

Time 4h50m

Yield 8 servings (about 3 quarts).

Number Of Ingredients 15

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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

Steps:

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.

Nutrition Facts : Calories 175 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 5g fiber), Protein 6g protein.