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Rainbow Minestrone

Rainbow Minestrone

Rainbow Minestrone

Soups

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.

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

Description

  1. 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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