Name: Rainbow Minestrone
Total time: 35 min
Ingredients: 2 tablespoons 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 teaspoon Italian seasoning; ½ teaspoon ground pepper; ¼ teaspoon salt; 6 cups 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 cups chopped kale; 1 ½ cups whole-wheat fusilli or similar pasta; 1 (15 ounce) can kidney or cannellini beans, rinsed; 1 tablespoon red-wine vinegar

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.

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Rainbow Minestrone

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