7 Color Minestrone

Serves: 8
Total Calories: 160


2 tablespoons organic extra virgin olive oil
1 leek with a little bit of the green top, chopped
1 small purple onion chopped
3 to 4 cloves garlic minced
5 baby carrots
1 green bell pepper chopped
3 baby zucchini sliced or cut into small pieces
1/4 pound green beans trimmed and cut into 1 inch pieces
3 large tomatoes chopped (peeled is best)
1 cup fresh basil leaves chopped
2 cups arugula leaves, chopped
2 large sprigs fresh oregano leaves stripped from the stem (or 1/2 teaspoon dried)
1 large sprig fresh thyme leaves stripped from the stem (or 1 teaspoon dried)
6 leaves fresh French sorrel chopped
2 tablespoons beef stock base or dark miso paste or vegetable stock paste
a generous amount of freshly ground black pepper
2 teaspoons sea salt (optional)
1 quart water
2 cups dried whole wheat elbow macaroni
1 (15-ounce) can organic cannellini beans
2 tablespoons Parmesan, Asiago, or Romano cheese freshly grated


1. In a 5-quart open kettle, lightly sauté leek, onion, and garlic in oil.
2. Add carrots, bell pepper, tomatoes, basil, arugula, oregano, thyme, sorrel, beef stock paste, black pepper, salt, and water.
3. Cover and simmer at least 1 hour (2 hours if time permits). Longer cooking time blends flavors even more. The soup can also be placed in a slow cooker and simmered on its lowest setting during the day.
4. Twenty minute s before the end of cooking, add the uncooked pasta. Uncover pot and stir frequently to make sure pasta doesn’t stick.
5. Just before serving, stir in beans.
6. Ladle into large soup bowls and sprinkle with grated cheese.

Nutritional Facts:

Serves: 8
Total Calories: 160
Calories from Fat: 36

This 7 Color Minestrone recipe is from the 7 Color Cuisine Cookbook. Download this Cookbook today.

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