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Over-the-Rainbow Minestrone

Over-the-Rainbow Minestrone: A Colorful Comfort in a Bowl

Discover the delightful Over-the-Rainbow Minestrone, a colorful and comforting soup packed with vibrant vegetables.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 cups
Course: Soups
Cuisine: Italian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 bunch Swiss Chard Substitute with spinach if unavailable.
  • 1 medium Red Onion Any onion variety works as a substitute.
  • 1 can Fire-Roasted Diced Tomatoes Regular diced tomatoes can also be used.
  • 4 cups Vegetable Broth Opt for low-sodium versions for a healthier choice.
For the Vegetables
  • 2 medium Yellow Summer Squash/Zucchini Any squash variety can work well.
  • 1 medium Sweet Red/Yellow Pepper Green bell peppers offer a sharper flavor.
  • 2 medium Carrots Try parsnips for an interesting alternative.
  • 3 cloves Garlic Garlic powder can substitute in a pinch.
For the Protein
  • 1 can Kidney Beans Black beans provide a tasty alternative.
  • 1 can Garbanzo Beans Can be omitted or replaced with navy beans.
For the Pasta and Fats
  • 1 cup Spiral Pasta or Small Pasta Shells Any pasta shape works beautifully.
  • 2 tablespoons Olive Oil Avocado oil can be a good alternative.
For Flavor Boost
  • ½ cup Prepared Pesto Can be homemade or omitted for a lighter touch.

Equipment

  • Slow Cooker
  • Skillet
  • Chopping Board
  • Knife

Method
 

Step-by-Step Instructions
  1. Begin by finely chopping the Swiss chard stems and leaves separately. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped red onion and Swiss chard stems, sautéing for 3-5 minutes until the onion turns translucent and fragrant.
  2. Carefully transfer the sautéed mixture into a slow cooker, ensuring to scrape in all those flavorful bits left in the skillet.
  3. In the slow cooker, stir in 4 cups of vegetable broth, 1 can of fire-roasted diced tomatoes, 1 can of kidney beans, and 1 can of garbanzo beans. Next, add the chopped zucchini, sweet peppers, carrots, and minced garlic.
  4. Set your slow cooker to low and allow the soup to simmer for 6-8 hours until the vegetables are tender.
  5. About 25 minutes before your cooking time is complete, stir in 1 cup of spiral pasta and the reserved Swiss chard leaves.
  6. Once the pasta has reached al dente status, gently stir in ½ cup of prepared pesto. Let it heat for an additional 5-10 minutes.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 40gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 400mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 800IUVitamin C: 60mgCalcium: 80mgIron: 3mg

Notes

Ensure to store leftover pasta separately to maintain its texture when reheating.

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