Description
This Thick & Hearty Minestrone Soup is a comforting and nutritious dish packed with a medley of fresh vegetables, beans, and hearty rice or orzo pasta. Perfect for cooler days, this Italian-inspired soup simmers slowly to develop deep, rich flavors enhanced by Italian seasoning, fresh spinach, and a touch of red wine vinegar. It’s a wholesome meal ideal for serving in bread bowls or with a sprinkle of parmesan cheese for a fulfilling lunch or dinner.
Ingredients
Scale
Vegetables & Aromatics
- 2 Tablespoons extra virgin olive oil
- 1 cup (130g) diced yellow onion (1/2 of a large onion)
- 1 cup (120g) sliced or diced carrots (1–2 large carrots or a handful of baby carrots)
- 1 cup (120g) sliced or diced celery
- 1 cup (130g) sliced or diced zucchini
- 4 garlic cloves, minced
- 3 cups (120g) fresh spinach, chopped
Seasonings & Spices
- 1 Tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 2–3 teaspoons red wine vinegar
Liquids
- 6–7 cups (about 1.5L) vegetable or chicken broth
- 2 cups (480ml) water
Canned Goods
- 1 (15.5-ounce/439g) can kidney beans, drained and rinsed
- 1 (15.5-ounce/439g) can butter beans, drained and rinsed
- 1 (15.5-ounce/439g) can green beans, drained and rinsed
- 1 (14.5-ounce/411g) can diced tomatoes (do not drain)
- 1 (6-ounce/170g) can tomato paste
Grains
- 1 and 1/3 cups uncooked rice (about 290g) or orzo pasta (240g)
Optional Garnishes
- Grated parmesan cheese
- Fresh thyme
Instructions
- Sauté the Vegetables: Heat the olive oil over medium heat in a large stockpot or Dutch oven. Add the diced onion, sliced carrots, celery, zucchini, minced garlic, Italian seasoning, salt, pepper, and dried thyme. Cook, stirring occasionally, for 6–7 minutes until the vegetables soften and release their juices, creating a fragrant base for the soup.
- Add Liquids and Beans: Pour in the vegetable or chicken broth and water. Stir in the red wine vinegar, bay leaf, drained kidney beans, butter beans, green beans, diced tomatoes with their juices, and tomato paste. Bring the mixture to a rolling boil to start melding all the flavors together.
- Simmer with Grains: Once boiling, add the uncooked rice or orzo pasta, depending on preference. Cover the pot and reduce heat to a gentle simmer. Let the soup cook for 35 minutes, allowing the grains to fully cook and absorb the flavors of the broth and vegetables.
- Finish with Spinach: Stir in the chopped fresh spinach, then continue simmering uncovered for an additional 5 minutes until the spinach is wilted and incorporated into the soup. Remove and discard the bay leaf.
- Serve and Garnish: Ladle the hot soup into bowls or serve in hollowed bread bowls for an extra special presentation. Top with freshly grated parmesan cheese and a sprinkle of fresh thyme if desired. Enjoy this hearty, flavorful soup warm.
- Storage and Reheating: Store any leftovers in a large covered container in the refrigerator for up to one week. When reheating, pour the soup into a pot and warm over medium heat, adding more broth or water as needed to adjust thickness since the rice and vegetables absorb liquid during storage.
Notes
- The use of either rice or orzo pasta offers flexibility to suit your preference or pantry availability.
- Red wine vinegar brightens the soup and balances its rich flavors but can be adjusted or omitted according to taste.
- Using vegetable broth keeps the soup vegetarian, while chicken broth adds more depth; choose your preference.
- For a gluten-free version, opt for rice instead of orzo pasta.
- Adding parmesan cheese on top provides a savory finishing touch but can be omitted for a dairy-free option.
- Simmering the soup slowly enhances the flavors and ensures the vegetables and grains are perfectly tender.
Nutrition
- Serving Size: 1 cup (approx. 250 ml)
- Calories: 210
- Sugar: 6g
- Sodium: 580mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4.3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
