Recipe Library
Rainbow Minestrone
Extra virgin olive oil blooms onion, carrot, celery, and garlic with Italian seasoning until fragrant, then the pot fills with broth, tomatoes, summer squash, and red bell pepper. Tender vegetables and pasta soak up the bright broth, while creamy cannellini beans and a bright vinegar finish bring every colorful spoonful to life.
- Total
- 29 min
- Prep
- 15 min
- Cook
- 14 min
- Serves
- 6
Nutrition per Serving
- Calories
- 232
- Protein
- 8g
- Carbs
- 38g
- Fat
- 6g
- Fiber
- 8g
- Sugar
- 7g
- Sodium
- 279mg
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 large stalk celery, halved lengthwise and sliced
- 2 large cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp ground pepper
- 1/4 tsp salt
- 6 cup low-sodium vegetable broth
- 1 (14 ounce) can no-salt-added diced tomatoes
- 1 medium summer squash, halved lengthwise and sliced
- 1 medium red bell pepper, diced
- 4 cup chopped kale
- 1 1/2 cup whole-wheat fusilli or similar pasta
- 1 (15 ounce) can kidney or cannellini beans, rinsed
- 1 tbsp red-wine vinegar
Instructions
- Heat oil in a large pot over medium heat. Add onion, carrot and celery; cook, stirring, until starting to soften, about 3 minutes. Add garlic, Italian seasoning, pepper and salt; cook, stirring, for 1 minute. Add broth and tomatoes with their juices; bring to a boil. Stir in squash, bell pepper, kale and pasta. Return to a boil, reduce heat to maintain a lively simmer and cook, stirring occasionally, until the vegetables and pasta are tender, about 10 minutes. Remove from heat and stir in beans and vinegar.