Thick & Hearty Minestrone Soup
This hearty minestrone soup is thicker than most. Brimming with colorful vegetables, protein-rich beans, and aromatic herbs, it's as delicious as it is satisfying. You'll love this soup's uniquely rich texture—every spoonful is different!
Foto: Sally's Baking Addiction — Sally
Ingredients
- 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 g arlic cloves, minced
- 1 Tablespoon Italian seasoning*
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon dried thyme
- 6 –7 cups (about 1.5L) vegetable or chicken broth*
- 2 cups (480ml) water
- 2 –3 teaspoons red wine vinegar*
- 1 bay leaf
- 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
- 1 and 1/3 cups uncooked rice (about 290g) or orzo pasta (240g)*
- 3 cups (120g) fresh spinach, chopped
- optional: grated parmesan cheese and fresh thyme, for serving
Steps
-
Heat the olive oil over medium heat in a large stockpot or dutch oven. Add the onion, carrots, celery, zucchini, garlic, Italian seasoning, salt, pepper, and thyme. Cook, stirring occasionally, for 6–7 minutes as the vegetables soften up and let out some juices.
-
Add broth, water, red wine vinegar, bay leaf, all the beans, diced tomatoes, and tomato paste. Bring to a boil, then add uncooked rice or pasta. Cover and simmer for 35 minutes. Stir in the chopped spinach and simmer for 5 more minutes. Remove bay leaf.
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Serve soup warm in homemade bread bowls (or regular bowls, of course!) and top with fresh parmesan cheese, if desired.
-
Keep leftovers in a large covered container in the refrigerator for up to a week. To reheat, simply pour into a pot over medium heat and cook until warm. Feel free to add more broth to the leftovers as it cooks if it is too thick—I always do. (It thickens in the refrigerator as the veggies and rice/pasta soak up the liquid.)
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (9% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| extra virgin olive oil | 2 tablespoons | - | - |
| 1 cup | - | - | |
| 1 cup | - | - | |
| 1 cup | - | - | |
| 1 cup | - | - | |
| arlic cloves | 4 g | - | - |
| Italian seasoning* | 1 tablespoon | - | - |
| salt | 1 teaspoon | - | - |
| fresh ground pepper | 0.5 teaspoon | - | - |
| dried thyme | 0.5 teaspoon | - | - |
| –7 cups | 6 | - | - |
| 2 cups | - | - | |
| –3 teaspoons red wine vinegar* | 2 | - | - |
| bay leaf | 1 | Rp 25.000/kg | Rp 2.500 |
| 1 | - | - | |
| 1 | - | - | |
| 1 | - | - | |
| 1 | - | - | |
| 1 | - | - | |
| and 1/3 cups uncooked rice | 1 | Rp 35.000/kg | Rp 3.500 |
| 3 cups | - | - | |
| optional | - | - | - |
*Estimated market prices, may vary by region
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