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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

  • 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

  • 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. 

Storage

Store in the refrigerator for up to 4 days.