Recipe Background
Somewhere over the rainbow, you might think you'll find a big pot of glistening gold. But what if we told you there's actually a full bowl of Over the Rainbow Minestrone waiting for you instead? Sounds like a pretty lucky swap if you ask us. Your spoon will sink into a savory, tomato-y soup of many colors thanks to all the tender veggies and beans swimming around. And the bouncy pasta in every bite is sure to pass any taste test with flying colors! Over the Rainbow Minestrone will definitely add some tasty color to your day!
Somewhere over the rainbow, you might think you'll find a big pot of glistening gold. But what if we told you there's actually a full bowl of Over the Rainbow Minestrone waiting for you instead? Sounds like a pretty lucky swap if you ask us. Your spoon will sink into a savory, tomato-y soup of many colors thanks to all the tender veggies and beans swimming around. And the bouncy pasta in every bite is sure to pass any taste test with flying colors! Over the Rainbow Minestrone will definitely add some tasty color to your day!
Ingredients
For the soup:
- 4 large stems Swiss chard or fresh baby spinach
- 2 tablespoons olive oil
- 1 medium red onion finely chopped
- 6 cups vegetable broth
- 2 (14.5-ounce) cans fire-roasted diced tomatoes undrained
- 1 (16-ounce) can kidney beans rinsed and drained
- 1 (15-ounce) can 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 cloves garlic minced
- 1 1/2 cups spiral pasta or small pasta shells uncooked
- 1/4 cup prepared pesto
For the optional toppings:
- prepared pesto to taste
- parmesan cheese to taste and shredded
- red pepper flakes to taste
- fresh basil to taste
Directions
- Cut the stems from the Swiss chard.
- Chop the stems and the leaves separately. Reserve the leaves for adding later.
- In a large skillet over medium heat, warm the oil.
- Add the onion and the chard stems to the oil and cook, occasionally stirring, until tender, about 3-5 minutes.
- Transfer the onion mixture to a 6-quart slow cooker.
- Stir the broth, the tomatoes, the kidney beans, the garbanzo beans, the squash, the pepper, the carrot, and the garlic into the onion mixture.
- Cook, covered, on low until the veggies are tender, about 6-8 hours.
- Stir the pasta and the reserved chard leaves into the soup.
- Cook, covered, on low until the pasta is al dente, about 20-25 minutes.
- Stir the pesto into the soup mixture.
- Serve with your preferred toppings.
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