Recipe Background
All the colors of the flavor rainbow in one bowl! Rainbow Minestrone Soup is a vibrant and vivacious broth filled with bright garden vegetables and savory beans for extra heartiness. Herbaceous, garlic-y, and with plenty of tasty textures in every bite, Rainbow Minestrone Soup will have you scraping the bottom of the bowl. With a slow cooker, this vegetarian soup practically cooks itself so you can kick back without a care in the world. It's a pot of tasty gold that you won't soon forget.
All the colors of the flavor rainbow in one bowl! Rainbow Minestrone Soup is a vibrant and vivacious broth filled with bright garden vegetables and savory beans for extra heartiness. Herbaceous, garlic-y, and with plenty of tasty textures in every bite, Rainbow Minestrone Soup will have you scraping the bottom of the bowl. With a slow cooker, this vegetarian soup practically cooks itself so you can kick back without a care in the world. It's a pot of tasty gold that you won't soon forget.
Ingredients
- 2 tablespoons olive oil
- 1/2 pound Swiss chard stems and leaves chopped separately
- 1 medium red onion finely chopped
- 6 cups vegetable broth
- 2 (14.5-ounce) cans fire-roasted diced tomatoes
- 1 (16-ounce) can kidney beans rinsed and drained
- 1 (15-ounce) can garbanzo beans rinsed and drained
- 1 medium yellow summer squash halved and cut into 1/4-inch slices
- 1 medium sweet red pepper finely chopped
- 1 medium carrot finely chopped
- 2 garlic cloves minced
- 1 1/2 cups spiral pasta
- 1/4 cup pesto
- parmesan cheese to taste, shredded, for serving
- crushed red pepper flakes to taste, for serving
Directions
- In a large skillet over medium heat, add the olive oil.
- Add the Swiss chard stems and the onions to the skillet and cook until tender, about 3-5 minutes.
- Transfer the chard mixture to a slow cooker.
- Stir the vegetable broth, the tomatoes and their juices, the kidney beans, the garbanzo beans, the squash, the red peppers, the carrots, and the garlic into the slow cooker.
- Cover and cook on low until all the vegetables are tender, for 6-8 hours.
- Stir in the pasta and the Swiss chard leaves.
- Cover again and cook on low until the pasta is tender, for about 20-25 minutes.
- Stir in the pesto.
- Serve hot topped with the parmesan and the red pepper flakes.
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