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Over-the-Rainbow Minestrone Recipe
Over-the-Rainbow Minestrone Recipe photo by Taste of Home

Over-the-Rainbow Minestrone Recipe

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This colorful soup is vegetarian-friendly and full of fresh flavors from a rainbow of vegetables. You can use any multi-colored pasta in place of the rotini. —Crystal Schlueter, Northglenn, Colorado
TOTAL TIME: Prep: 20 min. Cook: 6 hours 20 minutes
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Cook: 6 hours 20 minutes
MAKES: 10 servings

Ingredients

  • 4 stalks Swiss chard (about 1/2 pound)
  • 2 tablespoons olive oil
  • 1 medium red onion, finely chopped
  • 6 cups vegetable broth
  • 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 medium yellow summer squash or zucchini, halved and cut into 1/4-inch slices
  • 1 medium sweet red or yellow pepper, finely chopped
  • 1 medium carrot, finely chopped
  • 2 garlic cloves, minced
  • 1-1/2 cups uncooked spiral pasta
  • 1/4 cup prepared pesto

Nutritional Facts

1-1/2 cups equals 231 calories, 7 g fat (1 g saturated fat), 2 mg cholesterol, 1,015 mg sodium, 34 g carbohydrate, 6 g fiber, 9 g protein.

Directions

  1. Cut stems from chard; chop stems and leaves separately. Reserve leaves for adding later. In a large skillet, heat oil over medium heat. Add onion and chard stems; cook and stir 3-5 minutes or until tender. Transfer to a 6-qt. slow cooker.
  2. Stir in broth, tomatoes, beans, squash, pepper and carrot. Cook, covered, on low 6-8 hours or until vegetables are tender.
  3. Stir in pasta and reserved chard leaves. Cook, covered, on low 20-25 minutes longer or until pasta is tender. Top servings with pesto. Yield: 10 servings (3-3/4 quarts).
Originally published as Over-the-Rainbow Minestrone in Taste of Home April/May 2014

Nutritional Facts

1-1/2 cups equals 231 calories, 7 g fat (1 g saturated fat), 2 mg cholesterol, 1,015 mg sodium, 34 g carbohydrate, 6 g fiber, 9 g protein.

Reviews for Over-the-Rainbow Minestrone

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 23, 2015

"My husband and I both loved this soup. I cooked it on the stove, bringing it to a boil, then covering and simmering on medium-low for 20 minutes. I added the pasta and chard leaves, cooking for an additional 10 minutes. The addition of pesto is brilliant."

MY REVIEW
Reviewed Mar. 23, 2015

"you look at total carbs. 15 grams equal i carb count' You have a total of 34 grams so, you have 2 carbs. if you had 43 you would count that as 3 carbs. I hope this clears it up for you, i know it is confusing, Total carbs dived by 15."

MY REVIEW
Reviewed Oct. 12, 2014 Edited Apr. 10, 2015

"Also try using rainbow carrots and rainbow chard if you can find them! I like to serve this with "Yellow Brick Cornbread," "Emerald City Jello" (green jello in a bundt mold,) and cherry poppy seed cake. Also, "Ruby Sipper" punch rounds out the meal, with red edible glitter rimmed glasses."

MY REVIEW
Reviewed Jul. 13, 2014

"Thanks, Crystal. This recipe is so versatile and delicious. I have made it twice already; and plan to make it many more times. I substituted carrots for the Swiss chard and used Better Than Bouillon Chicken No Chicken Bouillon instead of vegetable broth."

MY REVIEW
Reviewed May. 7, 2014

"Very good recipe. I sautéed celery and onions, instead of the chard stalks. Will definitely make this again."

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