Healthy Recipes Soup Vegetable Soup Rainbow Minestrone 5.0 (3) 3 Reviews Squash, kale and bell peppers add color and nutrients to this vibrant, veggie-packed take on classic minestrone. Serve with grated Parmesan or a dollop of pesto for even more flavor. By Carolyn Casner Carolyn Casner Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website. EatingWell's Editorial Guidelines Updated on April 19, 2024 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Jessica Ball, M.S., RD Reviewed by Dietitian Jessica Ball, M.S., RD Jessica Ball, M.S., RD, is nutrition editor for EatingWell. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes. EatingWell's Editorial Guidelines Rate PRINT Share Trending Videos Close this video player Photo: Photography / Kelsey Hansen, Styling / Greg Luna Active Time: 25 mins Total Time: 35 mins Servings: 6 Nutrition Profile: Nut-Free Dairy-Free Soy-Free Vegan Vegetarian Egg-Free Jump to Nutrition Facts Ingredients 2 tablespoons extra-virgin olive oil 1 medium onion, chopped 1 medium carrot, chopped 1 large stalk celery, halved lengthwise and sliced 2 large cloves garlic, minced 1 teaspoon Italian seasoning ½ teaspoon ground pepper ¼ teaspoon salt 6 cups low-sodium vegetable broth 1 (14 ounce) can no-salt-added diced tomatoes 1 medium summer squash, halved lengthwise and sliced 1 medium red bell pepper, diced 4 cups chopped kale 1 ½ cups whole-wheat fusilli or similar pasta 1 (15 ounce) can kidney or cannellini beans, rinsed 1 tablespoon red-wine vinegar Directions Heat oil in a large pot over medium heat. Add onion, carrot and celery; cook, stirring, until starting to soften, about 3 minutes. Add garlic, Italian seasoning, pepper and salt; cook, stirring, for 1 minute. Add broth and tomatoes with their juices; bring to a boil. Stir in squash, bell pepper, kale and pasta. Return to a boil, reduce heat to maintain a lively simmer and cook, stirring occasionally, until the vegetables and pasta are tender, about 10 minutes. Remove from heat and stir in beans and vinegar. Originally appeared: EatingWell.com, September 2021 Rate It Print Nutrition Facts (per serving) 232 Calories 6g Fat 38g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size 2 cups Calories 232 % Daily Value * Total Carbohydrate 38g 14% Dietary Fiber 8g 29% Total Sugars 7g Protein 8g 16% Total Fat 6g 8% Saturated Fat 1g 5% Vitamin A 4902IU 98% Sodium 279mg 12% Potassium 596mg 13% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved