Description
This Thick & Hearty Minestrone Soup is a comforting, nutritious, and flavorful dish packed with fresh vegetables, beans, and rice or orzo pasta. Simmered slowly in a savory broth seasoned with Italian herbs and finished with fresh spinach, this soup is perfect for a wholesome meal any day of the week. Serve it warm with grated parmesan cheese and fresh thyme for an authentic Italian touch.
Ingredients
Scale
Vegetables
- 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
Herbs and Seasonings
- 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
Broths and Liquids
- 6–7 cups (about 1.5L) vegetable or chicken broth
- 2 cups (480ml) water
Beans and Tomatoes
- 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
- Grated parmesan cheese and fresh thyme, for serving
Instructions
- Prepare 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.
- Add Broth and Beans: Pour in the vegetable or chicken broth and water, then add the red wine vinegar and bay leaf. Stir in all the drained and rinsed beans, diced tomatoes with their juice, and tomato paste. Bring the mixture to a boil.
- Simmer with Grains: Once boiling, add the uncooked rice or orzo pasta. Cover the pot and reduce the heat to a simmer. Cook for 35 minutes, allowing the grains to cook thoroughly and the flavors to meld.
- Finish with Spinach: Stir in the chopped fresh spinach and let the soup simmer for an additional 5 minutes to wilt the greens. Remove and discard the bay leaf before serving.
- Serve: Ladle the soup into bowls or homemade bread bowls if desired. Top with freshly grated parmesan cheese and a sprinkle of fresh thyme for extra flavor.
- Storage and Reheating: Store leftover soup in a large covered container in the refrigerator for up to one week. To reheat, pour into a pot over medium heat and warm through, adding extra broth if the soup has thickened too much.
Notes
- Use either rice or orzo pasta based on your preference; both work well in this soup.
- If you want a vegetarian version, opt for vegetable broth instead of chicken broth.
- The soup thickens as it cools in the refrigerator due to the rice/pasta absorbing liquid; add extra broth when reheating if needed.
- Feel free to customize with your favorite beans or add other vegetables like spinach or kale for more nutrition.
- Serving in bread bowls adds a rustic touch and makes the meal more filling.
Nutrition
- Serving Size: 1 cup (about 240ml)
- Calories: 210
- Sugar: 5g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
