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Tangy vegetarian minestrone soup

Hearty vegetable soup with a perfect combination of spices.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 257kcal
Author Joe

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