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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.
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Prep Time 15 minutes
Cook Time 50 minutes
Course dinner, Lunch, Soup
Cuisine Italian
Servings 16 servings

Ingredients
  

  • 4 - 6 tbsp extra virgin olive oil
  • ÂŒ 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 sautĂ© pancetta, if using, until golden; remove.
  • Add remaining vegetables, including canned tomatoes. Season with salt and black pepper. SautĂ© 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.
Keyword beans, minestrone, soup, vegetables