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Tuscan Minestrone with Orzo Pasta
5 from 64 votes

Tuscan Minestrone with Orzo Pasta

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.

Prep Time
20 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
Servings: 4
Calories: 565 kcal
Course: Main Course, Soup
Cuisine: Mediterranean, Italian

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
    Cup of Yum
  1. 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
  1. 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
  1. 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.
  2. 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.
  3. 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!
  4. 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

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: 4 Serving

Amount Per Serving

Calories 565

% 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.