Colorful Minestrone Food

OVER-THE-RAINBOW MINESTRONE

Over-the-Rainbow Minestrone image

This colorful soup is vegetarian-friendly and full of fresh flavors from a rainbow of vegetables. You can use any multicolored pasta in place of the spirals. -Crystal Schlueter, Northglenn, Colorado

Provided by Taste of Home

Categories Dinner Lunch

Time 6h40m

Yield 10 servings (3-3/4 quarts).

Number Of Ingredients 14

Ingredients

4 large stems Swiss chard (about 1/2 pound) or fresh baby spinach
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 or small pasta shells
1/4 cup prepared pesto
Optional toppings: Additional prepared pesto, shredded Parmesan cheese, crushed red pepper flakes and minced fresh basil

Steps:

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 until tender, 3-5 minutes. Transfer to a 6-qt. slow cooker., Stir in broth, tomatoes, kidney beans, garbanzo beans, squash, pepper, carrot and garlic. Cook, covered, on low until vegetables are tender, 6-8 hours., Stir in pasta and reserved chard leaves. Cook, covered, on low, until pasta is tender, 20-25 minutes longer; stir in pesto. If desired, serve with additional pesto, Parmesan cheese, red pepper flakes and fresh basil.

Nutrition Facts : Calories 231 calories, Fat 7g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 1015mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 6g fiber), Protein 9g protein.

COLORFUL MINESTRONE

Colorful Minestrone image

Butternut squash, a leek and fresh kale make my minestrone different from most others. Not only do ingredients like this help keep the fat grams down, but they create a lovely blend of flavors.-Tiffany Anderson-Taylor, Gulfport, Florida

Provided by Taste of Home

Categories Lunch

Time 7h10m

Yield 10 servings (3-3/4 quarts).

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1 small onion, chopped
1 medium leek (white portion only), thinly sliced
2 ounces sliced pancetta or 2 bacon strips, chopped
2 garlic cloves, minced
1 medium butternut squash, peeled and cut into 1-inch cubes
2 medium carrots, coarsely chopped
2 celery ribs, chopped
1 medium potato, peeled and cut into 3/4-inch pieces
1 tablespoon minced fresh rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups fresh baby spinach, cut into thin strips
1 cup thinly sliced fresh kale
1 can (28 ounces) diced tomatoes, undrained
6 cups reduced-sodium chicken broth
1 can (15 ounces) cannellini beans, rinsed and drained

Steps:

In a skillet, heat oil over medium-high heat; saute onion, leek and pancetta until onion is tender, about 2 minutes. Add garlic; cook and stir 1 minute. Transfer to a 5-qt. slow cooker. Stir in all remaining ingredients except beans., Cook, covered, on low until vegetables are tender, 6-8 hours., Stir in beans. Cook, covered, on low until heated through, about 30 minutes.

Nutrition Facts : Calories 161 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 771mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges

KARI'S VEGETARIAN MINESTRONE

Kari's Vegetarian Minestrone image

High in flavor! Strictly vegetarian minestrone with a flavorful kick! Serve with croutons or French bread.

Provided by Kari

Categories Everyday Cooking Special Collection Recipes New

Time 1h45m

Yield 6

Number Of Ingredients 18

Ingredients

3 tablespoons olive oil, or more to taste
3 cloves garlic, minced
½ medium onion, chopped
1 cup chopped baby carrots
1 large zucchini, chopped
4 medium mushrooms, sliced
1 medium potato, peeled and diced
1 (16 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 cup shredded fresh spinach
3 cups vegetable broth
2 ½ cups water
1 (15 ounce) can kidney beans
2 tablespoons dried basil
1 tablespoon dried oregano
1 pinch ground thyme
1 pinch cayenne pepper
salt and ground black pepper to taste

Steps:

Saute oil and garlic in a large pot over medium-low heat until fragrant, about 2 minutes. Add onion and saute for 2 to 3 minutes. Add carrots and saute for 3 minutes, followed by zucchini, mushrooms, and finally potato. Add more oil if necessary.
Stir in diced tomatoes, tomato sauce, and spinach; cook for 3 minutes. Stir in vegetable broth, water, kidney beans, basil, oregano, thyme, cayenne, salt, and pepper. Bring to a simmer. Reduce heat to low and simmer for 1 hour; the more simmer time the better.

Nutrition Facts : Calories 217.7 calories, Carbohydrate 30.5 g, Fat 7.7 g, Fiber 9.1 g, Protein 8 g, SaturatedFat 1 g, Sodium 730.2 mg, Sugar 7.7 g

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