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

Over-the-Rainbow Minestrone Recipe

Read Reviews
4.5 10 10
Publisher Photo
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


  • 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: 231 calories, 7g fat (1g saturated fat), 2mg cholesterol, 1015mg sodium, 34g carbohydrate (7g sugars, 6g fiber), 9g protein


  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

Reviews for Over-the-Rainbow Minestrone

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Apr. 9, 2016

"Made this yesterday without the chard, and substituted 8 cups chicken broth for the veg broth. When it had fully cooked there was little liquid left. Probably because I didn't read the directions carefully, and added an entire package of rainbow pasta. Really liked it that way, probably more than if it had been more like soup. Thought it could have used some seasoning, which I will add when I make it again."

Reviewed Jan. 21, 2016

"Fantastic!!! Just what I was looking for in a minestrone. The colors look so beautiful & it was exactly what I needed too warm me up on a cold day! I took the advice to use multi colored pasta. Definitely a keeper!"

Reviewed Jan. 19, 2016 Edited Jan. 25, 2016


Reviewed Nov. 28, 2015

"Cooked on the stovetop for about 1 hour and we were perfectly happy with the taste."

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."

Loading Image