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Bowl of tomato minestrone soup with zucchini, green beans, carrots, kidney beans and pasta

Pressure Canning Minestrone Soup With Garden Vegetables

Roasted tomato minestrone filled with carrots, celery, green beans, zucchini and kale, with instructions for making approximately seven quarts.
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
1 hour 15 minutes
Total Time 3 hours
Servings: 7 Quarts
Course: Pressure canning
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the tomatoes
  • 8 pounds ripe tomatoes cored and quartered
  • 4 cloves garlic minced
  • 3 tablespoons Worcestershire sauce
  • 2 teaspoons salt
  • 1 teaspoon black pepper
For the Soup
  • 4 large carrots peeled and sliced
  • 4 ribs celery chopped
  • 2 medium onions chopped
  • 2 bell peppers chopped
  • 1 large zucchini diced
  • 1 quart green beans trimmed and cut into bite-sized pieces
  • 2 cups chopped kale
  • 2 bay leaves
  • 1 tablespoon dried Italian seasoning
  • 2 teaspoons salt or to taste
  • 1 teaspoon black pepper
  • 6 to 8 cups beef chicken or vegetable broth, plus additional hot broth if needed

Method
 

  1. Preheat the oven to 375°F.
  2. Arrange the tomatoes cut-side up on rimmed baking sheets.
  3. Sprinkle the minced garlic over the tomatoes. Drizzle with the Worcestershire sauce and season with salt and black pepper.
  4. Roast for approximately one hour, or until the tomatoes are soft and the edges are beginning to darken.
  5. While the tomatoes roast, prepare the remaining vegetables.
  6. Add approximately 1/2 cup of broth to a large stockpot or Dutch oven. Add the carrots, celery, onions and bell peppers.
  7. Cook over medium heat for approximately five minutes, stirring frequently. The vegetables should begin to soften but should not be fully cooked.
  8. Add the zucchini and cook for another two to three minutes.
  9. Scrape the roasted tomatoes, garlic and all the accumulated juices into the stockpot.
  10. Add the green beans, kale, bay leaves, Italian seasoning, salt, pepper and enough broth to keep the soup loose and brothy.
  11. Bring the soup to a boil and boil for five minutes.
  12. Remove the bay leaves before filling the jars.

Notes

Canning Minestrone Soup

This soup must be processed in a pressure canner. It cannot be safely processed in a boiling-water canner or atmospheric steam canner.
  1. Prepare seven quart jars, lids and your pressure canner.
  2. Keep the soup hot while filling the jars.
  3. Using a slotted spoon, fill each jar no more than halfway with vegetables.
  4. Ladle the hot tomato and broth mixture over the vegetables, leaving 1 inch of headspace.
  5. Remove air bubbles and adjust the headspace if necessary.
  6. Wipe the jar rims and apply the lids and bands.
  7. Place the jars in the prepared pressure canner.
  8. Process quarts for 75 minutes, using the correct pressure for your canner and elevation.
  9. When processing is complete, turn off the heat and allow the canner to depressurize naturally.
  10. Remove the weight or open the petcock, wait another 10 minutes and then carefully remove the lid.
  11. Transfer the jars to a protected counter and leave them undisturbed for 12 to 24 hours.
  12. Check the seals, remove the bands, label the jars and store them in a cool, dark place.
Pressure is not universal. If you use a weighted-gauge canner above 1,000 feet, the tested soup directions call for 15 pounds of pressure. Dial-gauge pressure is adjusted more precisely according to elevation.
The exact yield will depend on the moisture in your tomatoes and how large the vegetables are. Keep additional hot broth available in case you need more liquid to fill all seven jars correctly.