As the cold winter months settle in, there’s nothing quite like a steaming bowl of homemade soup to warm both body and soul. Our best ever minestrone-style vegetable and orzo/risoni soup is the ultimate winter warmer, combining an array of hearty ingredients and robust flavours. This wholesome and nourishing dish is perfect for those seeking comfort in a bowl. Join us as we take you through the simple steps to create this delightful soup that will surely become a favourite in your household. Get ready to savor each spoonful and experience the comforting embrace of this delicious winter treat.
To make this incredibly nourishing and warm soup, you need:
1/4 cup olive oil
1 brown onion, finely diced
1 large carrot, diced
2 celery stalks, diced (including leaves)
1 zucchini, diced
1 can cannellini beans, drained and rinsed
1 can crushed tomatoes
1.5 liters chicken stock
1 Parmesan rind
1 cup risoni
2 handfuls red lentils
1/2 cup chopped parsley
2 cups silverbeet, white stems removed, chopped
Sea salt, to taste
Cracked black pepper, to taste
Grated Parmesan, for serving
Step 1: Sauté the Vegetables
In a heavy-based saucepan over medium heat, add olive oil and allow it to heat up.
Sauté the finely diced brown onion, diced carrot, and diced celery until the onion becomes translucent and the vegetables begin to soften.
Step 2: Add Remaining Ingredients
Add the diced zucchini, drained and rinsed cannellini beans, and crushed tomatoes to the saucepan.
Pour in the chicken stock, ensuring all the vegetables are submerged.
Drop in the Parmesan rind for added depth of flavor.
Stir in the risoni, red lentils, chopped parsley, and silverbeet. Ensure all ingredients are well incorporated.
Step 3: Simmer to Perfection
Reduce the heat to a simmer and let the soup cook for 20-25 minutes or until it reaches a thick and delicious consistency.
Stir occasionally to prevent sticking and to allow the flavors to meld together beautifully.
Step 4: Serve and Season
Remove the Parmesan rind from the soup, as its flavors have infused the broth.
Ladle the soup into bowls and season with sea salt and cracked black pepper to taste.
Sprinkle each serving generously with grated Parmesan, allowing it to melt and enhance the flavors further.
Indulge in the ultimate winter warmer with our best ever minestrone-style vegetable and risoni soup. This comforting and nourishing dish will satisfy your cravings and keep you cozy during the chilly months. With its robust flavors and wholesome ingredients, this soup is the perfect way to embrace the season and treat yourself to a bowl of goodness. Follow our simple steps to create a thick and delicious soup that will surely become a family favourite. So, grab a spoon, savour each spoonful, and let this delightful soup warm you from the inside
Best Ever Minestrone-Style Vegetable and Orzo Soup
Heart and comforting, this soup is perfect for rainy, cold days.
Course: Main Course, Soup
Cuisine: Mediterranean
Keyword: orzo, soup, tomato
Servings: 6
Equipment
Sharp Knife
Chopping Board
Large heavy based pot
Measuring Cups
Wooden Spoon
Ingredients
¼cupolive oil
1brown onionfinely diced
1largecarrotdiced
2celery stalksdiced, including leaves
1zucchinidiced
1cancannellini beansdrained and rinsed
1cancrushed tomatoes
1.5litreschicken stock
1parmesan rind
1cuporzo/risoni
2handfulsred entils
1/2cupparsleychopped
2cupssilverbeetwhite stems removed, chopped
sea saltto taste
cracked black pepperto taste
parmesangrated, for serving
Instructions
In a heavy based saucepan over a medium heat, add olive oil. Saute brown onion, carrot and celery until onion is translucent.
¼ cup olive oil, 1 brown onion, 1 large carrot, 2 celery stalks
Add the zucchini, cannellini beans and crushed tomatoes. Pour in stock and bring to the boil.
1 zucchini, 1 can cannellini beans, 1 can crushed tomatoes, 1.5 litres chicken stock
Add the parmesan rind, risoni, red lentils, silverbeet and parsley and stir through. Reduce to a simmer and cook for 20-25 minutes or until thick and delicious.
1 parmesan rind, 1 cup orzo/risoni, 2 handfuls red entils, 1/2 cup parsley, 2 cups silverbeet
Remove the parmesan rind, serve and season with salt and pepper to taste, topping with lots of extra grated parmesan.
sea salt, cracked black pepper, parmesan
Notes
Serving
Serve warm topped with grated parmesan. Soup can be reheated in a saucepan on a low-medium heat.