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Elle

Rustic Minestrone with Rice & White Beans

3.30 from 17 votes
A rustic and wintery minestrone soup made with short-grain whole rice and white beans. This is a hearty, easy, delicious meal that is made with a pantry staples and whatever fresh vegetables you happen to have on hand.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Soup
Cuisine: Italian, Mediterranean
Calories: 230

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 2-3 small yellow onions, peeled and chopped
  • 1/2 a small celery root, peeled and finely diced (ca. 200g piece)
  • 2 large carrots, peeled and chopped
  • 4 garlic cloves, minced
  • 2/3 cup wholegrain rice (150 g)
  • 1/2 teaspoon dried oregano
  • a couple sprigs of winter herbs such as thyme or chopped sage
  • 1/4 teaspoon chili flakes
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons tomato puree
  • sea salt and freshly ground black pepper, to taste
  • 2 x 400g can organic chopped tomatoes
  • 1 litre vegetable or chicken broth
  • 125 ml water
  • 1 x 400g can organic cannellini or butter beans, drained and rinsed
  • 1 medium zucchini, chopped
  • 2 cups baby spinach (or chopped kale)
  • 2 tablespoons chopped fresh parsley
  • freshly grated parmesan for serving

Instructions
 

  1. In a dutch oven or large pot, heat the olive oil over medium heat and add the onion. Saute, stirring occasionally, until onion is translucent, about 7-8 minutes.
  2. Add the carrots and celery, cover, and continue cooking, stirring occasionally, until vegetables have softened but are still al dente, about 8 minutes.
  3. Add the rice, garlic, seasonings, tomato paste and salt and cook, stirring until the garlic is fragrant, about 2 minutes.
  4. Add the diced tomatoes, broth, and water and bring to a boil. Reduce the heat to a light simmer, cover, and cook for 35-40 minutes, until the rice is al dente. Taste the minestrone soup and add more salt to taste, if desired.
  5. Add the beans, and zucchini, cover, and cook until for 3 minutes. Add the spinach, cook until wilted 1 minute (if using kale, add it with the beans and zucchini). Note: I like my zucchini al dente. If you prefer it softer cook longer.
  6. Sprinkle the soup with fresh parsley then ladle into bowls and garnish with a sprinkle of parmesan cheese. Serve more on the side to be added as desired. Enjoy!

Nutrition

Calories: 230kcal

Notes

  • Feel free to add your favourite vegetables to this minestrone soup or whatever you have on hand. I like to add 2 cups chopped seasonal vegetables (potatoes, butternut squash, rutabaga, sweet potatoes, broccoli, Brussel sprout leaves, green beans or peas all work). Root vegetables I add early on, and for the others, they only need a maximum of 10 minutes to cook.
  • If you have time and plan ahead, dried white beans are the superior choice to canned beans. They need to be soaked overnight and then pre-cooked. I usually make a big batch and use them throughout the week. Or if you are lucky enough to have a pressure cooker you can prepare dried beans the same day.

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