Go Back
–+ servings
Over-the-Rainbow Minestrone

Over-the-Rainbow Minestrone: A Colorful, Cozy Comfort Soup

Over-the-Rainbow Minestrone is a vibrant, healthy, and hearty vegetarian soup that delights with flavors and warms the soul.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 bunch Swiss chard Substitute with kale or spinach if unavailable.
  • 2 tablespoons Olive oil Avocado oil is a great alternative.
  • 1 medium Red onion Use yellow or white onions if you prefer.
  • 4 cups Vegetable broth Homemade broth or water can work in a pinch.
  • 1 can Fire-roasted diced tomatoes Regular diced tomatoes will do just fine.
For Protein
  • 1 can Kidney beans Consider canned black or pinto beans instead if needed.
  • 1 can Garbanzo beans Substitute with cannellini or other beans if you'd like.
For Vegetables
  • 1 cup Yellow summer squash or zucchini You can use any type of squash, including butternut.
  • 1 medium Red or yellow sweet pepper Don't hesitate to swap in green bell peppers.
  • 2 medium Carrot Parsnips are a fun alternative if you want a twist.
  • 2 cloves Garlic cloves Use garlic powder if you're in a hurry.
For Pasta
  • 1 cup Uncooked spiral pasta or small pasta shells Substitute any small pasta shape, like orzo, for variety.
For Flavor Boost
  • 1 cup Prepared pesto Feel free to use homemade or a vegan alternative.
Optional Toppings
  • to taste Additional pesto
  • to taste grams Shredded Parmesan cheese
  • to taste teaspoons Crushed red pepper flakes For those who enjoy a little heat.
  • to taste tablespoons Minced fresh basil A fragrant finish that enhances both flavor and presentation.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions for Over-the-Rainbow Minestrone
  1. Step 1: Prepare the Swiss Chard. Start by washing and chopping the Swiss chard, separating the stems from the leaves. Heat a large skillet over medium heat and add a drizzle of olive oil. Sauté the chopped onion and chard stems for about 3-5 minutes, stirring frequently until they become translucent and tender.
  2. Step 2: Transfer to Slow Cooker. Once the onion and chard stems are cooked, transfer them to a slow cooker. Add in the vegetable broth, fire-roasted diced tomatoes, kidney beans, garbanzo beans, yellow squash or zucchini, sweet pepper, carrot, and minced garlic. Stir everything together well to combine.
  3. Step 3: Slow Cook the Soup. Cover the slow cooker and set it to low. Allow the soup to cook for 6-8 hours, until the vegetables are soft and the soup is bubbling invitingly.
  4. Step 4: Add Pasta and Chard Leaves. In the final 20-25 minutes of cooking, stir in the uncooked spiral pasta and the reserved chopped Swiss chard leaves. Cover the slow cooker again and let it cook until the pasta is tender.
  5. Step 5: Mix in Pesto and Serve. As the pasta reaches the desired doneness, stir in the prepared pesto. Ladle the Over-the-Rainbow Minestrone into bowls and consider adding optional toppings.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 2500IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

This recipe is perfect for meal prep; it can be stored in the fridge for up to 3 days or frozen for up to 3 months for future cozy dinners.

Tried this recipe?

Let us know how it was!