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Homemade Minestrone Soup

Hearty Homemade Minestrone Soup for Cozy Family Nights

A warm and nourishing Homemade Minestrone Soup filled with fresh veggies, beans, and a unique sun-dried tomato pesto twist.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 28 ounces diced tomatoes provides acidity
  • 2 tablespoons tomato paste thickens the soup
  • ⅓ cup sun-dried tomato pesto for concentrated flavor
  • 4 cups vegetable stock primary liquid
  • 1 cup water balances consistency
For the Aromatics
  • 2 number diced carrots for flavor
  • 2 number diced celery stalks for flavor
  • 1 number diced onion for flavor
  • 4 cloves minced garlic enhances flavor
  • 1 teaspoon dried oregano for aroma
  • 1 teaspoon dried rosemary for aroma
  • 2 number bay leaves remove before serving
For the Protein & Texture
  • 1 can red kidney beans rinsed and drained
  • 1 can great northern beans rinsed and drained
  • 1 number diced zucchini for tenderness
  • ½ cup ditalini pasta for heartiness
  • 2 cups frozen green beans thawed
  • 2 cups baby spinach for nutrition
For the Finish
  • 1 inch piece parmesan rind for umami flavor
  • ½ cup parmesan cheese for garnish

Equipment

  • Slow Cooker

Method
 

Step 1: Prepare Base
  1. In your slow cooker, combine diced tomatoes, tomato paste, sun-dried tomato pesto, parmesan rind, vegetable stock, and water. Add diced carrots, celery, onion, and minced garlic. Sprinkle in dried oregano, rosemary, bay leaves. Season with salt and pepper. Set slow cooker to low for 6-8 hours.
Step 2: Add Beans & Vegetables
  1. About 30 minutes before done, stir in red kidney beans, great northern beans, diced zucchini, and ditalini pasta. Switch slow cooker to high and cook for an additional 20-25 minutes.
Step 3: Finish Soup
  1. 5 minutes before serving, fold in baby spinach and thawed frozen green beans. Keep the lid on to heat through.
Step 4: Serve
  1. Ladle warm soup into bowls and garnish with freshly grated parmesan cheese. Serve with warm garlic toasts.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 200mgIron: 4mg

Notes

Optional: Sauté mirepoix in olive oil for richer flavor; use dry beans soaked overnight; separate pasta cooking to prevent mushiness; adjust seasoning before serving; soup can last up to 3 days in fridge or freeze for 3 months.

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