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Two weeks ago our town hunkered down and prepared for Hurricane Irma. We prepared for the worst and prayed for the best. In difficult times I always try to look for the people who are helping. We were so lucky that the only damage was to our fence, landscaping and my nerves. While we were away my neighbor walked our entire property and sent us photos so we would not worry.
When we returned home from evacuating it warmed my heart to see our neighbors all helping each other. Our church put together a chainsaw gang who went house to house helping cut down fallen trees. I am so impressed with our community and how we all come together in difficult times.
Now it is officially fall and while it is still 90 degrees out we are inside pretending it is cooler. If you have been reading my blog recently you know that over the last two weeks we have been missing fruits and veggies. I have been working to make sure I add vegetables into as many meals as possible which is makes Minestrone soup the best soup.
I am happy to partner with Tony’s Pizza. They have been serving authentic pizzeria style pizza for over 50 years. It all started in Salina, KS in a local pizzeria. Since the 1960’s Tony’s has taken great pride in serving communities with layers of light, crispy, crunchy crust topped with sauce made from real tomatoes and covered in 100% real mozzarella cheese with all your favorite toppings. The pizzeria recipe gives Tony’s Pizza a taste that’s as delicious as it is authentic. Tony’s Pizza is made with 100% real mozzarella cheese.
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Life is all about balance right? This minestrone soup pairs well with Tony’s® Pizzeria Style Pepperoni Pizza and Tony’s® Pizzeria Style Cheese Pizza. I started the soup in the morning. When we got home from school the house smelled amazing. I added the final ingredients around the same time I started cooking the pizza. Everything was ready at the same time.
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My “assistant” helped me pick out her favorite flavors of Tony’s Pizza at our local Walmart.
Ingredients for Minestrone Soup in the Crockpot
- 2 cans (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1/4 cup sun-dried tomato pesto (homemade or store-bought)
- 1 parmesan rind
- 4 cups vegetable stock
- 2 cups water
- 1 cup carrots, diced
- 1 1/4 cup celery, diced
- 1 1/2 cup white onion, diced
- 4 – 5 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 sprig rosemary (or 1/2 teaspoon dried)
- 2 bay leaves
- salt and pepper to taste
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (15 oz) great northern beans, drained and rinsed
- 1 1/2 cups zucchini, diced
- 1 1/2 cups tubular (ditalini) pasta
- 2 1/2 cups baby spinach, chopped
- 1 cup frozen green beans, thawed
- Finely shredded Parmesan cheese, for serving (or Romano)
Video: How to Make Minestrone Soup in the Crock-Pot
How to Make Minestrone Soup in the Crock-Pot
- Combine diced tomatoes, tomato paste, tomato pesto, parmesan rind, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to your slow cooker. Add in salt and pepper to taste. Cook on low heat 6-8 hours or high 3-4 hours.
- Then add in red kidney beans, great northern beans, zucchini, pasta, spinach and green beans and cook on high heat for an additional 20- 25 minutes until pasta is tender.
- Serve warm topped with parmesan cheese.
Need more inspiration for your Pizza Night?
Pin for Later: Minestrone Soup in the Crock-Pot
Recipe by: Little Spice Jar