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Thick & Hearty Minestrone Soup Recipe

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4.3 from 15 reviews

  • Author: Sara
  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This Thick & Hearty Minestrone Soup is a comforting and nutrient-packed vegetable soup loaded with beans, fresh vegetables, and rice or orzo pasta. Perfect for a cozy meal, it’s made with a blend of Italian seasonings, tomatoes, and spinach, simmered slowly to develop deep flavors. Serve it warm with a sprinkle of parmesan cheese or enjoy it as a wholesome lunch or dinner.

Ingredients

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

Seasonings and Herbs

  • 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 and Broth

  • 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 for Serving

  • Grated parmesan cheese
  • Fresh thyme

Instructions

  1. Sauté Vegetables: 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 soften and release their juices.
  2. Add Liquids and Simmer: Pour in the vegetable or chicken broth, water, and red wine vinegar. Add the bay leaf, all the drained beans, diced tomatoes with their juice, and tomato paste. Stir well and bring the mixture to a boil.
  3. Cook the Rice or Pasta: Once boiling, add the uncooked rice or orzo pasta. Cover the pot and reduce the heat to low to maintain a gentle simmer. Cook for 35 minutes, stirring occasionally to prevent sticking.
  4. Finish With Spinach: Stir in the chopped fresh spinach and continue to simmer for an additional 5 minutes to wilt the greens. Remove the bay leaf before serving.
  5. Serve: Ladle the soup warm into bowls or homemade bread bowls if desired. Top with grated parmesan cheese and fresh thyme for added flavor.
  6. Store and Reheat Leftovers: Place any leftovers in a large, covered container in the refrigerator for up to one week. To reheat, warm the soup in a pot over medium heat until hot. Add more broth if the soup thickens too much while stored.

Notes

  • You can use vegetable or chicken broth depending on your preference.
  • Choose rice or orzo pasta according to your texture preference; both work well in this soup.
  • Red wine vinegar adds brightness – adjust the amount to taste.
  • For a richer flavor, garnish with grated parmesan cheese and fresh thyme before serving.
  • Store leftovers properly and add broth when reheating to maintain the soup’s consistency.
  • If you prefer, you can substitute the canned beans with cooked dried beans, but cooking time may need adjustment.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://saraflavors.com/thick-and-hearty-minestrone-soup-recipe/