Homemade Minestrone Soup

21 210 318
Ingredients Minutes Calories
Prep Cook Servings
10 min 3 h 20 min 8
Homemade Minestrone Soup
Health Rating


2 can(s) (14oz) Diced tomatoes, canned
2 tbsp Tomato paste, canned
1/4 cup Sun-dried tomato pesto, commercial
1/4 cup Parmesan cheese, grated (for best results, use a parmesan rind)
4 cup Vegetable stock/broth
2 cup Water
1 cup chopped Carrots
1 1/4 cup diced Celery
1 1/10 ring White onion (diced)
4 clove(s) Garlic (minced)
1 tsp Oregano, dried
1 sprig Rosemary, fresh
2 leaf Bay leaf
2 tbsp Salt (sea salt)
1 tsp Black pepper
1 can(s) (15 oz) Red kidney beans, canned, drained
1 can (15oz) Great northern beans, canned
1 1/2 cup chopped Zucchini (diced)
1 1/2 cup Ziti pasta
1 cup Green/yellow string beans, frozen
2 1/2 cup Baby spinach


1. Add the diced tomatoes, tomato paste, tomato pesto, parmesan cheese, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to a slow cooker.

2. Season with salt and pepper to taste and cook on LOW heat 6-8 hours or HIGH 3-4 hours.

3. Add in red kidney beans, great northern beans, zucchini, and pasta and cook on high heat for an additional 20-25 minutes until pasta is tender.

4. Stir in the spinach and green beans and cook for an additional 5 minutes until heated through.

5. Serve warm topped with parmesan cheese and garlic toasts.

Nutrition Facts

Per Portion

Calories 318
Calories from fat 30
Calories from saturated fat 20.8
Total Fat 3.3 g
Saturated Fat 2.3 g
Trans Fat 0
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 5.7 g
Cholesterol 3.1 mg
Sodium 2671 mg
Potassium 999 mg
Total Carbohydrate 57 g
Dietary Fiber 12.5 g
Sugars 4.8 g
Protein 15.4 g

Dietary servings

Per Portion

Grain 1.0
Meat Alternative 0.6
Vegetables 3.3

Energy sources

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