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Minestrone Soup

It's the ultimate homemade soup, perfect to warm you up on a chilly day! This Italian classic soup is chock full of veggies, beans, and pasta or rice, slow-cooked in a tomato-based broth. It's a simple slow cooker meal that never fails to satisfy even the hungriest of appetites!
Cuisine Italian


  • 1 x2x3x
  • 1 tablespoon olive oil
  • 3 large carrots finely chopped
  • 2 stalks celery sliced
  • ½ medium onion finely diced
  • 1 teaspoon garlic minced
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • 1/8 teaspoon black pepper
  • 28 ounces canned diced tomatoes with juice
  • 4 cups reduced sodium chicken broth
  • 15 oz canned red kidney beans rinsed about 2 cups
  • 1 ½ cups Rotini pasta dry
  • 2 cups fresh spinach chopped
  • shredded or grated Parmesan for garnish optional
  • thinly sliced fresh basil leaves for garnish optional


  • In a large Dutch oven, cook and stir the oil, carrots, celery, and onion over medium-high heat until the onion has softened, about 3-4 minutes.
  • Add the garlic, parsley, oregano, basil, salt, and pepper and cook for 1 minute.
  • Add the tomatoes, broth, and beans. Cover, bring to a boil and simmer over medium heat for 10-12 minutes or until carrots are tender.
  • Add the pasta, stir, and cover. Let the soup simmer covered for 10 minutes or until the pasta is tender. Stir in spinach and let sit for 2 minutes.
  • Season with additional salt and pepper to taste. Garnish with Parmesan cheese for serving.
Keyword soup
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