Rustic Minestrone Soup with Rice and Kale
User Reviews
4.7
Rustic Minestrone Soup with Rice and Kale
Description
This Rustic Minestrone Soup combines a range of fresh and pantry ingredients to create a filling and textured soup. Olive oil sautés the onions, carrots, and celery until tender yet firm, ensuring varied vegetable textures. Brown rice cooks with canned tomatoes, beans, and vegetable broth, absorbing the savory flavors while contributing body to the broth. Italian seasoning, basil, parsley, and a touch of salt develop the soup’s aromatic profile. Kale is added near the end to retain a slight bite and maintain its vibrant color. Optional white wine deepens the richness, and parmesan rind imparts subtle umami. The resulting soup is thick, infused with bright tomato acidity and balanced herb notes, perfect for a substantial lunch or dinner.
It can be served as a standalone dish due to its hearty ingredients or paired with crusty bread for a more substantial meal. For those seeking a vegan version, omit the parmesan cheese and adjust the salt accordingly, especially considering the salt content in canned tomatoes and broth.
The soup can be adjusted for saltiness during cooking, and the parmesan cheese adds a finishing touch of creamy richness if desired.
Ingredients
- 2 tablespoons olive oil
- 1/2 yellow onion finely chopped
- 3 carrot peeled and chopped, large
- 3 celery chopped, stalks
- 1/3 cup brown rice uncooked
- 5 cloves garlic minced
- 1 zucchini chopped, medium
- 1 yellow squash chopped, medium
- 2 teaspoons Italian seasoning
- 1 teaspoon basil dried
- 1 teaspoon parsley dried
- 1 teaspoon salt to taste, sea salt
- 1 diced tomatoes 14-ounce can, un-drained
- 1 garbanzo beans 14-ounce can, drained and rinsed
- 1 Kidney Beans 14-ounce can, drained and rinsed
- 6 cups vegetable broth
- 1/4 cup white wine optional, dry
- 1 parmesan optional, rind
- 1 kale chopped, any type will work!, large head
Instructions
- Heat the olive oil over medium heat and add the onion. Saute, stirring occasionally, until onion is translucent, about 8 minutes.
- Add the carrots and celery, cover, and continue cooking, stirring occasionally, until vegetables have softened but are still al dente, about 8 minutes.
- Add the rice, garlic, squash, seasonings, and salt and cook until garlic is fragrant, about 2 minutes.
- Add the diced tomatoes, beans, broth, wine, and rind, and bring to a full boil. Reduce the heat to a simmer, cover, and cook 30 to 40 minutes, until vegetables are soft. Taste soup for flavor and add more salt to taste.
- Add the chopped kale, cover, and cook until wilted, about 3 minutes.
- Serve soup with grated parmesan cheese and fresh parsley.
Notes
- Reduce the added salt when using salted diced tomatoes or broth to prevent over-salting.
- Omitting Parmesan cheese keeps this soup vegan while retaining its hearty vegetable flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 Servings
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Serving | 1of 4 | |
| Calories | 391kcal | 20% |
| Carbohydrates | 54g | 18% |
| Protein | 15g | 30% |
| Fat | 13g | 20% |
| Fiber | 13g | 52% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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