Tangy vegetarian minestrone soup
Hearty vegetable soup with a perfect combination of spices.
Servings 6 servings
Calories 257kcal
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 3 medium carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/2 tsp smoked paprika,
- 1 tsp fresh rosemary, chopped fine
- 5 cups vegetable broth, (or 4 cups broth, 1 cup water) I used Better than Bouillon vegetable base, 4 tsp. in 5 cups hot water
- 1 15.5 oz. can cannellini beans drained
- 1 14.5 oz, can diced tomatoes
- 1 tbsp red wine vinegar
- 1 cup orzo
- 3 cups fresh baby spinach
- grated parmesan
Instructions
- Place olive oil, onion, carrots, celery and garlic into a dutch oven or stock pot and cook on medium heat 10 minutes until the vegetables are softened.
- Next, add the spices, beans, tomatoes and vinegar and bring to a boil.
- Add the orzo and cook 9 or 10 minutes, until the orzo is tender.
- Lower the heat, then add the spinach, and stir in to wilt, 2 minutes. Taste and adjust seasonings, (paprika and salt).
- Serve hot with grated parmesan and a nice crusty bread.
Notes
Recipe adapted from Valerie Bertinelli of Food Network.
Nutrition
Calories: 257kcal