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Rainbow Soup for Earth Day

Happy Earth Day!

Did you know that one of the leading contributors to greenhouse gases is food waste? Planning ahead, buying only what you need and cooking with ingredients that are in season can help reduce household food waste, but what about the days when you have no plan and a fridge full of odds and ends? Soup to the rescue!

Soup is very forgiving, and a wonderful way to use up any slightly wilted veggies or herbs, leftover meats from previous dinners, and grains that you may have cooked up earlier in the week such as pasta, rice or quinoa.

This recipe for Rainbow Soup, which I made earlier this week when my fridge and pantry were nearly empty, is a great template to work from, but feel free to swap out the veggies for whatever you have on hand, pasta for another grain, tomato sauce for tomato paste or another acid, and use whatever greens you happen to have. I ended up plucking spinach out of a container of spring mix, because the kale I was planning to use was just a bit too mushy and “fragrant” if ya know what I mean.

The beauty of this soup is that you don’t even need to have stock on hand – you can use water instead and let it simmer until the flavors combine to create a lovely, light broth.

Enjoy!

Rainbow Soup

Print Pin Rate
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4

Equipment

  • Large stock pot

Ingredients

  • 1 tbsp olive oil
  • 1 small shallot, minced
  • 2 garlic cloves, minced
  • 2 medium carrots, chopped
  • ½ cup cherry tomatoes, chopped
  • salt and pepper to taste
  • 1 tsp chopped fresh thyme
  • 2 tbsp tomato sauce or 1 tbsp tomato paste
  • ¼ cup dry white wine
  • ½ cup cooked ham, cubed
  • 1 15-ounce can of cannellini beans, drained and rinsed
  • ½ cup chopped spinach or other green
  • 3 cups water
  • 1 pound gluten-free pasta (I used conchigliette), prepared per package instructions and drained

Instructions

  • Prepare gluten-free pasta per package instructions, drain and set aside.
  • Add olive oil to large stock pot and bring to medium heat.
  • Add shallots and garlic and cook until fragrant, about 2 minutes.
  • Add carrots, tomatoes, salt, pepper and fresh thyme, and cook, stirring frequently, until carrots are soft, about 5 minutes.
  • Stir in tomato sauce, then white wine and cook until the wine evaporates, about 3 minutes.
  • Add cubed ham, cannellini beans and spinach and stir to combine.
  • Pour enough water into the pot to just cover the ingredients. Stir.
  • Bring to a boil, then reduce heat and allow to simmer for about 15 minutes. You may need to add more water if too much evaporates.
  • Taste and season with more salt and pepper if desired.
  • Spoon the soup into bowls, top with gluten-free pasta, and serve.
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Hey there, I'm Liz!

As a former food editor and everyday home cook, I’ve spent the past 15+ years testing, tasting and saving delicious, Octofree recipes for my family. It’s with lots of love that I share the best of the bunch with you, along with tips and tricks I’ve learned along the way.

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Join Octofree to get a handy, printable chart of Octofree substitutions for common ingredients.

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Join Octofree to get a handy, printable chart of Octofree substitutions for common ingredients.