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; 0.5 teaspoon ground pepper; 0.25 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; 1.5 cups whole-wheat fusilli or similar pasta; 1 (15 ounce) can kidney or cannellini beans, rinsed; 1 tablespoon red-wine vinegar

Rainbow Minestrone

5.0

(1)

1 Review

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.

Carolyn Casner

Published on September 28, 2021

Rainbow Minestrone — Photo: Photography / Kelsey Hansen, Styling / Greg Luna

Active Time:

25 mins

Total Time:

35 mins

Servings:

Nutrition Profile:

Dairy-Free Egg Free Nut-Free Soy-Free Vegan Vegetarian

Jump to Nutrition Facts

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

Directions

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.

Nutrition Facts (per serving)

232	Calories
6g	Fat
38g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 2 cups
Calories 232
% Daily Value *
Total Carbohydrate 38g	14%
Dietary Fiber 8g	29%
Total Sugars 7g
Protein 8g	16%
Total Fat 6g	8%
Saturated Fat 1g	5%
Vitamin A 4902IU	98%
Sodium 279mg	12%
Potassium 596mg	13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.