Chunky Minestrone
Submitted by iluvfoodgal
A chunky vegetarian minestrone loaded with cannellini beans, tomatoes, zucchini, carrots, and spinach, thickened with rice instead of pasta. A hearty, one-pot Italian soup finished with Parmesan.
YIELD
12 servingsPREP
20 minCOOK
40 minREADY
60 minThis minestrone is a garden’s worth of vegetables in one pot, the kind of soup that’s both light and deeply satisfying.
It swaps the usual pasta for rice, which simmers right in the broth, thickening it slightly and turning tender as it cooks.
The base builds quickly: onion, carrot, and garlic sauteed, then rice, water, vegetable stock, canned tomatoes, and Italian seasoning all come to a boil and simmer together.
The delicate vegetables go in last, zucchini, creamy cannellini beans, and spinach added in the final few minutes so they stay bright and don’t overcook.
A shower of Parmesan over each bowl ties it together with salty, nutty depth.
It’s endlessly forgiving, naturally vegetarian, and only gets better the next day, making it a smart pot to keep on hand for easy lunches.
Kitchen Tips
- Add the rice early so it cooks through, but the zucchini, beans, and spinach only at the end so they keep their texture and color.
- Drop a Parmesan rind into the simmering broth for extra savory depth, then fish it out.
- Thin with a little extra stock or water if the rice soaks up too much liquid as it sits.
Variations
- Use small pasta in place of rice for a more classic minestrone.
- Swap the cannellini for kidney or great northern beans.
- Stir in kale, green beans, or peas depending on the season.
Ingredients
Directions
Heat oil in a large Dutch oven over medium-high heat.
Add onion, carrot, and garlic; sauté 3 min.
Add rice and next 4 ingredients; bring to a boil.
Cover, reduce heat, and simmer 20 min.
Add zucchini and next 3 ingredients; cook an additional 5 min.
Ladle into individual soup bowls, and sprinkle with cheese.
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