Eat Your Rainbow Minestrone
My Eat Your Rainbow Minestrone is a rustic Italian classic with a colourful twist. 🌈 It showcases the best of seasonal produce—slow-simmered vegetables, fibre-rich beans, and playful pasta shapes—finished with a drizzle of heart-healthy olive oil. Each bowl is proof that nourishing food can be vibrant, comforting, and a true canvas for creativity.
Think of this recipe as a guide, with a lot of room for your preferences. Don’t let the ingredient list overwhelm you—you can easily swap in whatever vegetables you have on hand. Every pot turns out a little different, but always just as delicious and heartwarming.
Ingredients
- 4 - 6 tbsp extra virgin olive oil
- ¼ cup chopped pancetta or bacon optional
- 1 cup chopped swiss chard
- 2 medium onions or 4 shallots chopped
- 1 leek white and light green part, chopped
- 3 celery ribs cut lengthwise, then chopped
- 1 large carrot sliced
- 1 yellow zucchini chopped
- 1 cup chopped green beans
- 2 green zucchini chopped
- 2 large potatoes cubed
- 1 small can 450g tomatoes
- 2 - 3 litres water
- 2 tbsp salt
- 1 tsp black pepper
- 3” piece of Parmiggiano Regiano rind optional
- 2 cups cooked beans ex. navy, chick, white, etc.
- 200 g dry pasta ex. macaroni, shells, etc.
- Parmigiano Reggiano grated
- Extra Virgin Olive oil for drizzling
- Chopped parsley to garnish
Instructions
- Boil Swiss chard for a few minutes, drain, and set aside.
- Heat olive oil in a large pot and sauté pancetta, if using, until golden; remove.
- Add remaining vegetables, including canned tomatoes. Season with salt and black pepper. Sauté for 5 minutes.
- Pour in water to completely submerge vegetables and add Parmigiano rind, if using. Cover and simmer for 40 minutes.
- Stir in beans and return to a boil.
- Add pasta and cook until tender, adding more water as needed to keep vegetables submerged.
- Adjust seasoning. Serve hot with a drizzle of olive oil, sprinkle of parsley, cooked pancetta, and grated Parmigiano.
Notes
Toast thick slices of good-quality Italian bread. Rub with fresh garlic and cut side of fresh tomato. Season with salt and drizzle with Nardini’s Private Label Extra Virgin Olive Oil.