Squash, kale and bell peppers add color and nutrients to this vibrant, veggie-packed take on classic minestrone. Serve with grated Parmesan or a dollop of pesto for even more flavor.

EatingWell.com, September 2021

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Credit: Photography / Kelsey Hansen, Styling / Greg Luna

Recipe Summary test

active:
25 mins
total:
35 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

2 cups
232 calories; fat 6g; sodium 279mg; carbohydrates 38g; dietary fiber 8g; protein 8g; sugars 7g; niacin equivalents 1mg; saturated fat 1g; vitamin a iu 4902IU; potassium 596mg.
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