Always a Twist

Fire Roasted Tomato Minestrone

Soups & Stews | January 12, 2017 | By

Thoughts and Inspiration: When you’re walking outside and your face starts to hurt from the frigid air, all I can think about is a bowl of comforting, hearty and warm soup.  I have always really enjoyed minestrone soup, but haven’t quite created a recipe good enough to post, until now!!!  I am really proud of this one!  It is a Winter weather winner.  Veggies and cannellini beans with fire roasted tomatoes, mmm mmm mmm!  Sub-out the pasta and it’s deliciously gluten-free.  Enjoy!  

Fire Roasted Tomato Minestrone
Serves 6
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Prep Time
15 min
Cook Time
35 min
Prep Time
15 min
Cook Time
35 min
  1. 2 Tbsps extra virgin olive oil
  2. ½ white onion, minced
  3. 3 celery stalks, minced
  4. 3 carrots, peeled and small diced
  5. 4 garlic cloves, minced
  6. 1 zucchini, small dice
  7. ½ tsp oregano
  8. ½ tsp basil
  9. ½ tsp marjoram
  10. ½ tsp thyme
  11. ½ tsp rosemary
  12. ½ tsp salt
  13. 1 cup marinara sauce
  14. 1 cup diced fire roasted tomatoes
  15. 1 cup crushed fire roasted tomatoes
  16. 2 bay leaves
  17. 4 cups vegetable broth
  18. 1 cup cannellini beans, rinsed
  19. 1½ cups cooked elbow macaroni
  20. 2 cups (packed) kale, chopped
  21. ½ tsp crushed red pepper
  22. Salt to taste
  23. Pepper to taste
  1. In a large soup pot, sauté onions, celery and carrots in extra virgin olive oil over medium heat for 5 minutes.
  2. Add garlic, zucchini, 5 dry herbs listed and salt; sauté together for 5 minutes.
  3. Next, add in marinara, diced and crushed tomatoes, bay leaves, broth and beans. Bring everything to a gentle boil and then simmer for 15 minutes.
  4. Add in cooked pasta, kale, salt, pepper and crushed red pepper. Allow to heat through an additional 2 minutes.
  5. Serve with a drizzle of extra virgin olive oil and a sprinkle of Parmesan cheese.
Always a Twist


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