Experimenting with ingredients in the kitchen is one of my favorite things to do! I didn’t intend to create a recipe when I was making this Rainbow Minestrone Soup. I was just “playing” at my stove, craving something warm and cozy. I threw a bunch of veggies together that sounded good and voila! This recipe for Rainbow Minestrone Soup was born.
I’m calling it Rainbow Minestrone Soup because it has all the colors of ROYGBIV: RED tomatoes, ORANGE + YELLOW carrots, GREEN spinach and beans, and PURPLE cabbage (well, almost..BLUE stumped me!)
When it comes to soup, I always start with onions and garlic. That’s actually the first step in most of my recipes! Quality ingredients are key so I insist on Imagine No-Chicken Chicken Broth and San Marzano tomatoes. These two ingredients really do make a difference in the taste of the recipe (in my opinion!).
I serve this Rainbow Minestrone Soup with freshly grated Violife Parmesan cheese and it’s heaven. A chunk of crusty Italian better would take this meal to nirvana! I hope you enjoy it. Tag me (#veegmama) if you do try it. I love seeing your versions of my recipes.
Vegan Sausage, Kale and Ravioli Stew
- 1 Tbsp olive oil
- 1 package Beyond Meat Italian Sausage
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 Tbsp Italian seasoning
- 8 cups kale chopped
- 10 cups vegetable broth
- 2 packages Kite Hill Spinach Ravioli
- 1 can Great Northern Beans drained and rinsed
- salt to taste
In a large stockpot or Dutch oven, heat the oil over medium heat and add the onion and garlic. Cook 3-5 minutes until translucent.
Crumble in sausage and cook 5 minutes until "browned."
Stir in the broth, kale and Italian seasoning. Cook 10 minutes.
Add in the ravioli and beans. Cook covered 4 minutes.
Season with salt to taste.