Tuscan Minestrone with Orzo Pasta
User Reviews
5
64 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 30 mins
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Servings
4
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Calories
565 kcal
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Course
Main Course, Soup
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Cuisine
Mediterranean, Italian
Tuscan Minestrone with Orzo Pasta
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This Tuscan Minestrone features orzo pasta combined with a variety of vegetables including Savoy cabbage, Swiss chard, kale, squash, potatoes, leeks, tomatoes, and beans to create a hearty, textured soup. The olive oil and parmigiano reggiano add richness and depth. The diverse vegetables provide a robust taste and mouthfeel that makes this soup a comforting option when vegetables are in season or to enjoy a filling, single-pot meal.
Description
Tuscan Minestrone with Orzo Pasta brings together a medley of fresh and cooked vegetables with orzo and borlotti beans to form a rustic and nourishing soup. The vegetables are sautéed in olive oil and combined with tomatoes and stock or bean cooking water, resulting in a stew with varied textures from tender leafy greens to cubed squash and potatoes. The orzo pasta adds a soft, slightly chewy component that complements the broth and beans.
The flavor is savory and earthy, tempered by the sweetness of carrots and the subtle bitterness of the kale and chard. Parmigiano reggiano cheese adds a salty, umami-rich finish when sprinkled on top.
This minestrone serves well as a warming lunch or light dinner, especially with crusty bread. It can be adapted to be vegetarian or gluten-free by omitting cheese or substituting pasta as appropriate.
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Ingredients
- 200 g orzo pasta 7oz) you can use other pasta of your choice, aka risoni
- 250 g borlotti beans 9oz) precooked or canned. Rinse canned beans before using, aka cranberry beans
- 200 g savoy cabbage (7oz) washed and chopped
- 200 g swiss chard 7oz) washed and chopped. Lower part of white stems removed, fresh
- 200 g cavolo nero kale (7oz) washed and chopped
- 150 g squash 5oz) peeled and cut into cubes, or pumpkin
- 2 potato peeled and cut into cubes
- 2 leek washed and cut into slices
- 2 tomato peeled and chopped or 300 g (10oz) passata
- 1 onion peeled and sliced
- 2 carrot washed and cut into small pieces
- 2 celery washed and cut into small pieces, stalks
- 3-4 tablespoon extra virgin olive oil plus more for serving
- salt to taste
- black pepper to taste, freshly ground
- parmigiano reggiano grated for serving. Vegetarians/vegans will need to substitute or omit the parmigiano as it contains animal rennet.
- 1 litre water 4.5 cups) or water from cooked beans, warm, or vegetable stock
Instructions
If using dried beans
- If using dried beans, soak overnight then rinse and cover in water in a deep pan. Add salt. Bring water to a boil and simmer for about 45 minutes until still a bit firm but not too soft. Drain but save the bean cooking water.
Prepare the veggies
- Peel the onion and cut into small pieces. Wash and chop the carrots and celery into pieces. Peel the potatoes and cut into cubes. Clean and slice the leeks. Wash and chop the Savoy cabbage and kale. Remove the bottom part of the white stems of the Swiss chard and wash and chop the leaves. Peel and cube the squash. If using fresh tomatoes blanch them in boiling water then peel and chop.
Cook your Tuscan minestrone
- Fry the carrots, onions and celery in extra virgin olive oil until the onions start to brown slightly. (don’t let them burn). Add the tomato paste and tomato passata/or chopped fresh tomatoes. Stir and cook for 5 minutes.
- Add all the other veggies and sauté together for a couple of minutes. Add the bean cooking water or stock. If the bean cooking water isn’t enough add more water or some vegetable stock. You need about 1 litre of liquid in total. Cover and cook for about 50 minutes. Add salt and pepper to taste. Add more stock or water as required.
- Finally add the beans and the pasta. If using orzo (risoni) it doesn’t take very long to cook. Larger pasta types like ditalini will need more time! And maybe more liquid!
- Serve with a dash of extra virgin olive oil and grated Parmigiano-Reggiano or vegetarian/vegan cheese.
Notes
- Kale is traditional in this recipe but can be omitted if unavailable without major impact on flavor.
- To make vegetarian or vegan, omit or substitute the parmigiano reggiano with a suitable plant-based option.
- Use gluten-free pasta or omit pasta entirely to accommodate gluten intolerance.
Nutrition Information
Show Details
Calories
565kcal
(28%)
Carbohydrates
97g
(32%)
Protein
20g
(40%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Sodium
194mg
(8%)
Potassium
1781mg
(38%)
Fiber
18g
(72%)
Sugar
11g
(22%)
Vitamin A
18900IU
(378%)
Vitamin C
124mg
(138%)
Calcium
292mg
(29%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 565 kcal
% Daily Value*
| Calories | 565kcal | 28% |
| Carbohydrates | 97g | 32% |
| Protein | 20g | 40% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 194mg | 8% |
| Potassium | 1781mg | 38% |
| Fiber | 18g | 72% |
| Sugar | 11g | 22% |
| Vitamin A | 18900IU | 378% |
| Vitamin C | 124mg | 138% |
| Calcium | 292mg | 29% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
64 reviews
Excellent
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