Tangy vegetarian minestrone soup

Hearty vegetable soup with a perfect combination of spices.

Course Soup

Cuisine American

Keyword vegetarian minestrone soup

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings servings

Calories 257kcal

2 tbsp olive oil
1 yellow onion, chopped
3 medium carrots, chopped
2 celery stalks, chopped
2 garlic cloves, minced
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper flakes
1/4 tsp smoked paprika,
4 cups vegetable broth, I used Better than Bouillon vegetable base, 4 tsp. in 4 cups hot water
1 15.5 oz. can cannellini beans with liquid
1 14.5 oz, can diced tomatoes
1 tbsp red wine vinegar
1 cup orzo, uncooked
3 cups fresh baby spinach, course chopped
grated parmesan

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, vegetable broth, beans with their liquid, diced tomatoes and vinegar and bring to a boil.
Add the orzo and cook 8 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.

For a non-vegetarian soup, chop 2 strips of bacon into small pieces and cook this with the olive oil until nicely browned, then add the vegetables to soften. This will add 60 calories per serving to the recipe.
Recipe adapted from Valerie Bertinelli of Food Network.

Calories: 257kcal