Thick and Hearty Italian Minestrone Soup
Over twelve cups of vegetables combine with beans and orzo in this thick and hearty Minestrone Soup. Perfect for a "clean out the fridge" or winter night meal.
Servings: 12
Ingredients
- 1-2 tablespoons olive oil
- 2 cups chopped carrots about 3 large
- 1 ½ cups chopped celery about 3 stalks
- 1 ½ cups diced onion about 2 yellow onions
- ½ tablespoon minced garlic
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¾ teaspoon fennel seed
- ¼ teaspoon caraway seed
- ¾ teaspoon pepper
- 2 ½ cups diced zucchini skin on
- 2 15 ounce cans diced tomatoes undrained
- 6 cups beef broth
- 1 15 ounce can cannellini beans drained and rinsed
- 1 15 ounce can red kidney beans drained and rinsed
- 4 cups chopped kale ribs removed
- 1 cup orzo or small pasta of your choice
Instructions
- In a large Dutch oven, heat olive oil over medium heat. Once hot, add carrots, celery, onion, and garlic. Season with basil, oregano, fennel, caraway, and pepper. Cook over medium heat for 8-10 minutes, until the vegetables begin to soften.
- To softened vegetables, add zucchini and tomatoes. Cook an additional 5 minutes.
- Stir in both cans of rinsed beans, beef broth, and kale. Lower heat to medium low and allow to simmer for 25-30 minutes, stirring periodically.
- Once the vegetables have mingled 30 minutes, increase heat to medium high and stir in orzo.
- Cook for 8-9 minutes, until al dente. Remove from heat, stir in grated parmesan and be ready to serve!
Notes
This soup will thicken over time. You may want to have an extra cup or so of beef broth handy if you don't love a thick stew and plan on eating it over a few days.