rainbow soup

garden tomatoes from earlier this year.  now my garden looks like the apocalypse hit .

when i posted the top ten slow cooker meals, i heard from a lot of new mommas and soon to be new mommas.  (remind to tell you all about the time i came home with a new baby and no food in the house. it was my first and i apparently thought i was going have time to cook.)  this recipe is for you ladies...it's easy to make, freezes well, can be made in the slow cooker or on the stove top, is super healthy for growing babies in the belly, super great for recovering new mommies, and if you use a little clever marketing...a toddler might like it.  hendrix calls this rainbow soup and loves it.  oh, it's pretty darn cheap to make too! i posted about it a few years ago, but i figured it was worth sharing again. it's basically a very versatile minestrone recipe.  feel free to add some cooked, sliced italian sausage if you like. always add parmesan cheese. xo!
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i love this twist on the traditional minestrone. it is so colorful, versatile, and delicious! don't have butternut squash? use potato. or sweet potatoes.  don't like yellow squash? use green beans or zucchini. you can use kale or spinach instead of cabbage, too. cannellini beans, pinto beans or chickpeas would work in place of the kidney beans, as well. get creative!  this works especially well if you froze any of your garden's bounty earlier this year. 

anna's minestrone
3 T. olive oil
1 onion, chopped
3 carrots, peeled and chopped
1 -2 celery stalks, chopped
1/4 t. red pepper flakes
1 t. minced fresh rosemary or 1/4 t. dried
coarse salt and pepper, to taste
1 can (14.5 oz.) diced tomatoes, drained (or fresh, chopped)
1/2 butternut squash, peeled, seeded, and chopped
1/2 lb. shredded green cabbage
1 can (15 oz.) kidney beans, rinsed and drained
2 c. yellow squash, chopped
1 c. green peas, frozen
1 minced garlic clove
7 c. water
shredded parmesan for serving


STOVETOP: in large pot, heat oil over medium - add onion, carrots, celery, red pepper flakes, rosemary, s&p (to taste) - cook until onion begins to turn golden (5-8 mins.) - add tomatoes, cook 1 minute - add butternut squash, cabbage, beans, and 7 c. water - bring to a boil  - reduce to a simmer and cook until all veggies are tender (15 minutes) - stir in peas and cook 5-10 minutes - season with s&p, stir in garlic - serve with parmesan on top - enjoy!
SLOW COOKER: omit olive oil.  combine everything BUT greens and peas.  cook on low for 6-8 hours.  before serving, turn to high and add greens and peas.  cook until greens are wilted. - serve with parmesan on top - enjoy!