Rainbow Minestrone

Standard

This is the best soup. Ev-ah. Seriously. Run to the store to get an armful of multi-colored produce and make. this. soup. (Have I mentioned I hate when people do that? Split up sentences with periods to emphasize a point. like. this. I. hate. it. But in this one instance, it is truly justified.)

I’ve been wanting to make a yummy homemade minestrone for awhile. With a mid-March blizzard going on outside, I figured the time was as good as any to make a warm and filling soup. I read once that minestrone soup was first made by monks to give to those in need of a meal. Minestrone… from “to minister.” This soup warms you up inside, fills your belly, and you can be assured that the multi-colored veggies cover your nutritional needs. And no, there is no blue vegetable. I’m not about to put blueberries in a soup just so it is truly a rainbow. If Skittles are the rainbow of candy, and they get away with no blue, I figure I’m following in a giant’s footsteps.

Rainbow Minestrone (red, orange, yellow, green, and purple produce? Check!)

1 yellow onion, diced
2 large carrots, peeled and chopped
2 stalks of celery, chopped
1 sweet potato, peeled and diced
1 purple potato, peeled and diced (you could use a regular potato if you can’t find purple, but then you won’t really have a rainbow and you’ll have to come up with your own clever soup name)
2 14 oz cans of diced tomatoes
3 C vegetable broth
1 small zucchini
1 small yellow squash
1 can or 1 &1/2 cups cooked and drained kidney beans
2/3 cup mixed vegetable whole wheat elbow macaroni (mine had spinach, beet, carrot, and plain)
1 t each dried parsley, oregano, and basil
1/2 t dried rosemary
1/2 t coarse black pepper (or less to taste)
1 large pinch kosher salt
1 bay leaf

In a large pot, sauté the onion, carrots and celery until soft (either dry sauté in a nonstick pan or use a small amount of oil from a spray pump). When soft, add everything except the beans and macaroni. Bring to a boil and reduce heat, simmer 20 minutes. Add the beans and pasta, cook about 8 more minutes or until pasta is al dente. Done! Enjoy!

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