Cooked - Rainbow Minestrone

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Rainbow Minestrone

6.0

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

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.

Course🍽️Main Course

Diets🌱Vegan...

Category🍲Soup

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 78 weeks ago

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