Description
This Thick & Hearty Minestrone Soup is a comforting, classic Italian-inspired vegetable soup packed with a nutrient-rich medley of beans, fresh vegetables, and rice or orzo pasta. Simmered to perfection with savory herbs and a splash of red wine vinegar, this soup is perfect for cozy family meals and leftovers that taste even better the next day.
Ingredients
Scale
Vegetables and 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
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
Liquids
- 6–7 cups (about 1.5L) vegetable or chicken broth
- 2 cups (480ml) water
Beans and Tomato
- 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 Garnish
- Grated parmesan cheese
- Fresh thyme
Instructions
- Sauté Vegetables and Aromatics: Heat the olive oil over medium heat in a large stockpot or Dutch oven. Add the diced onion, 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 Flavorings: Pour in the vegetable or chicken broth and water. Add the red wine vinegar and bay leaf, then stir in all the rinsed beans, diced tomatoes with their liquid, and tomato paste. Bring the mixture to a boil.
- Add Rice or Pasta and Simmer: Once boiling, add the uncooked rice or orzo pasta. Cover the pot with a lid, reduce the heat to low, and let it simmer for 35 minutes to allow the rice or pasta to cook and absorb flavors.
- Incorporate Spinach and Finish Cooking: Stir in the chopped fresh spinach and simmer uncovered for an additional 5 minutes. Remove and discard the bay leaf.
- Serve and Garnish: Ladle the soup warm into bowls or bread bowls, if desired. Top with freshly grated parmesan cheese and a sprinkle of fresh thyme for added flavor and presentation.
- Store and Reheat Leftovers: Store any leftovers 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. Add extra broth as needed if the soup becomes too thick.
Notes
- You can substitute chicken broth with vegetable broth to make the soup vegetarian.
- The choice between rice or orzo pasta depends on your preference; orzo will give a slightly different texture.
- If you prefer a thicker soup, you can reduce the amount of broth or cook uncovered to let some liquid evaporate.
- Adding red wine vinegar brightens the flavor, but you can adjust the quantity to taste or omit if preferred.
- Leftovers tend to thicken as they chill; adding broth when reheating helps restore the soup’s consistency.
- Optional toppings such as parmesan cheese and fresh thyme enhance flavor but can be omitted to keep it vegan.
Nutrition
- Serving Size: 1 cup (approximately 240ml)
- Calories: 180
- Sugar: 5g
- Sodium: 550mg
- Fat: 4.5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
