one pot • rainbow vegetable minestrone soup

 

Yield: 6

Author: PPP • lunch

rainbow vegetable minestrone soup

Prep time: 10 MinCook time: 24 MinTotal time: 34 Min

Ingredients

• 2 Tbsps olive oil
• 1 large yellow onion, chopped
• 1 medium carrot, chopped
• 1 large stalk celery, chopped
• 3 cloves garlic, minced
• 2 tsps Italian seasoning
• ½ tsp pepper
• ½ tsp salt
• 6 cups low-sodium vegetable broth
• 14 oz can diced tomatoes
• 1 medium summer squash, chopped
• 1 medium red bell pepper, diced
• 4 cups kale, chopped
• 1½ cups whole-wheat rotini or similar pasta
• 15 oz can cannellini beans, rinsed
• 1 Tbsp red wine vinegar

Instructions

1. Heat oil in large pot over medium heat. Add onion, carrot, and celery and cook until veggies start to soften, about 3 minutes.
2. Add garlic, Italian seasoning, pepper, and salt; cook, stirring for 1 minute. Add broth and tomatoes with their juices and bring to boil.
3. Stir in squash, bell pepper, kale, and pasta. Return to boil, reduce heat to maintain simmer, and cook, stirring occasionally, until vegetables and pasta are tender, about 10 minutes.
4. Remove from heat and stir in beans and vinegar.

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