Description
This Thick & Hearty Minestrone Soup is a wholesome and satisfying meal packed with colorful vegetables, protein-rich beans, and aromatic herbs. A comforting soup that combines tender veggies, flavorful broth, and rice or pasta for a uniquely rich texture that’s perfect for any season.
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
Seasonings & Herbs
- 1 Tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon dried thyme
- 1 bay leaf
Liquids
- 6–7 cups (about 1.5L) vegetable or chicken broth
- 2 cups (480ml) water
- 2–3 teaspoons red wine vinegar
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 while 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. Stir in the red wine vinegar and add the bay leaf, kidney beans, butter beans, green beans, diced tomatoes (with juices), and tomato paste. Bring the mixture to a rolling boil.
- Simmer with Rice or Pasta: Once boiling, add the uncooked rice or orzo pasta. Cover the pot and reduce the heat to a simmer. Let the soup cook gently for 35 minutes until the grains are tender and the flavors meld.
- Incorporate Spinach and Final Simmer: Stir in the chopped fresh spinach and continue simmering the soup for an additional 5 minutes. Remove the bay leaf before serving.
- Serve and Garnish: Ladle the soup into bowls or bread bowls if desired. Top with grated parmesan cheese and fresh thyme for added flavor. Enjoy warm.
- Storage and Reheating: Store any leftovers in a covered container in the refrigerator for up to one week. To reheat, warm the soup over medium heat in a pot, adding extra broth if it has thickened too much during storage.
Notes
- This soup is thicker and heartier than traditional minestrone, making it a complete meal with a satisfying texture.
- The combination of multiple beans provides a protein boost and varied flavors.
- Using fresh spinach at the end preserves its bright color and nutrients.
- Feel free to substitute rice with orzo pasta depending on preference.
- Adding grated parmesan and fresh thyme at serving adds depth and freshness.
Nutrition
- Serving Size: 1 and 1/2 cups
- Calories: 171
- Sugar: 6.7 g
- Sodium: 615.3 mg
- Fat: 3.7 g
- Saturated Fat: 0.6 g
- Unsaturated Fat: 3.1 g
- Trans Fat: 0 g
- Carbohydrates: 29.6 g
- Fiber: 5.4 g
- Protein: 6.7 g
- Cholesterol: 0 mg
