Description
This Thick & Hearty Minestrone Soup is a comforting, vegetable-packed Italian classic perfect for a nutritious and filling meal. Loaded with beans, fresh vegetables, rice or orzo, and simmered in flavorful broth with herbs and spices, this soup offers warmth and richness in every spoonful. Serve it topped with fresh parmesan cheese and enjoy it in bread bowls or your favorite bowl for a cozy experience.
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
Herbs & 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 & Broth
- 6–7 cups (about 1.5L) vegetable or chicken broth
- 2 cups (480ml) water
Beans & 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 & Greens
- 1 and 1/3 cups uncooked rice (about 290g) or orzo pasta (240g)
- 3 cups (120g) fresh spinach, chopped
Optional Garnishes
- 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 to 7 minutes until the vegetables begin to soften and release their juices.
- Add Liquids and Beans: Pour in the vegetable or chicken broth and water, then add the red wine vinegar and bay leaf. Stir in the drained and rinsed kidney beans, butter beans, green beans, diced tomatoes with their juice, and tomato paste. Bring the mixture to a boil over medium-high heat.
- Cook Grains and Simmer: Once boiling, stir in the uncooked rice or orzo pasta. Reduce the heat to low, cover the pot, and let the soup simmer gently for 35 minutes, allowing the grains to cook and the flavors to meld.
- Add Spinach and Finish Cooking: Stir in the chopped fresh spinach and let the soup simmer, uncovered, for an additional 5 minutes until the spinach is wilted and incorporated. Remove and discard the bay leaf.
- Serve and Garnish: Ladle the soup into bowls or bread bowls. Top with freshly grated parmesan cheese and fresh thyme if desired. Enjoy warm for a hearty meal.
- Storage and Reheating: Store any leftovers in a large covered container in the refrigerator for up to one week. To reheat, pour the soup into a pot over medium heat and warm through. Add extra broth or water as needed to loosen the soup if it has thickened during refrigeration.
Notes
- For a vegetarian option, use vegetable broth instead of chicken broth.
- Red wine vinegar adds brightness but can be adjusted or omitted according to taste.
- Rice or orzo can be substituted depending on preference; cooking times may vary slightly.
- Use fresh thyme for garnish if you want extra herby aroma and flavor.
- Soup thickens in the refrigerator due to rice/pasta absorbing liquid; add broth when reheating to adjust consistency.
Nutrition
- Serving Size: 1 cup (about 240ml)
- Calories: 210
- Sugar: 5g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
