Minestrone-Style Vegetable and Orzo Soup

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.

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

Yield: 4-6

Author: Melanie Lionello

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Minestrone-Style Vegetable and Orzo Soup

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

Ingredients

• ¼ 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 litres chicken stock
• 1 parmesan rind
• 1 cup orzo/risoni
• 2 handfuls red entils
• 1/2 cup parsley chopped
• 2 cups silverbeet white stems removed, chopped
• sea salt to taste
• cracked black pepper to taste
• parmesan grated, for serving

Instructions

1. In a heavy based saucepan over a medium heat, add olive oil. Saute brown onion, carrot and celery until onion is translucent.
2. Add the zucchini, cannellini beans and crushed tomatoes. Pour in stock and bring to the boil.
3. 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.
4. Remove the parmesan rind, serve and season with salt and pepper to taste, topping with lots of extra grated parmesan.