Minestrone soup is a classic Italian vegetable soup that's hearty, healthy, and comforting. This variation, "Bean-Minestrone Soup," includes protein-rich white beans, a medley of vegetables, and orzo pasta, making it a satisfying main dish. A blend of aromatic sautéed onions, garlic, and celery creates the base for this wholesome dish, with chicken broth and tomato sauce providing depth and richness. Popular for its flexibility and nutritional balance, it's a cozy meal perfect for any season and can easily be customized with pantry staples or seasonal vegetables.
Ingredients
- 1 tbsp olive oil
- 1 onion (small, diced)
- 2 cloves garlic (minced)
- 2 celery stalks (chopped)
- 4 cups chicken broth (1–2 boxes)
- 1 cup tomato sauce
- 30 oz white beans (drained and rinsed)
- 1 cup grated zucchini
- 14.5 oz diced tomatoes ( or 2 fresh tomatoes, chopped)
- 1 cup sliced carrots
- 1 cup fresh spinach
- ⅔ cup orzo pasta
Instructions
Step 1: Sauté Aromatics
- Heat olive oil in a large pot over medium heat.
- Add diced onion, garlic, and chopped celery.
- Sauté until soft and fragrant, about 5 minutes.
Step 2: Build the Base
- Add chicken broth and tomato sauce.
- Stir to combine and bring to a simmer.
Step 3: Add Vegetables and Beans
- Add white beans, grated zucchini, tomatoes, carrots, and spinach.
- Simmer for 20–25 minutes, until vegetables are tender.
Step 4: Add Orzo Pasta
- Add orzo pasta during the last 15–20 minutes of cooking.
- Stir occasionally to prevent sticking.
Step 5: Serve
- Ladle hot soup into bowls and serve warm.
Tips
- Add a Parmesan rind while simmering for richer flavor.
- Substitute vegetable broth and omit cheese for a vegetarian version.
- Use small pasta shapes such as ditalini if you prefer over orzo.
- Add fresh herbs like basil or parsley at the end for brightness.
- Stir in cooked Italian sausage for a heartier soup.
- Replace white beans with chickpeas or kidney beans.
- Add a splash of red wine while sautéing vegetables.
- Include diced potatoes for extra thickness.
- Make it gluten-free by using GF pasta or rice.
- Freeze without the orzo; add pasta fresh when reheating.
Transcription of the Original Recipe
Read or copy the transcription
Bean-Minestrone Soup Sautee onion, garlic & celery in olive oil Add: 1-2 Boxes of Chicken Broth tomato sauce - 2 cans white beans grated Zucchini 1 can tomatoes or fresh sliced carrots Spinach add Orzo pasta - 1/3 box the last 1/2 hr. or so
From Transcription to Instructions
Hey there from Salvaged Recipes, we love that little sketchy note you found. The original directions just list saute onion, garlic and celery, add broths, beans and veg, and “add orzo the last 1/2 hr or so, ” which leaves timing and amounts fuzzy. The instructions keep the same approach but spell things out: they give a broth amount and set a 5‑minute sauté and a 20–25 minute simmer for the vegetables, then call for the orzo in the final 15–20 minutes so your pasta finishes without turning to mush.
Nutrition
Calories: 230kcalCarbohydrates: 34gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 780mgPotassium: 620mgFiber: 7gSugar: 6gVitamin A: 4100IUVitamin C: 18mgCalcium: 110mgIron: 3mg
