Rustic Minestrone Soup with Rice and Kale
Minestrone soup recipe made gluten-free with rice. This easy soup recipe is quite the crowd-pleaser!
Servings: 4 to 6 Servings
Calories: 391kcal
Ingredients
- 2 tablespoons olive oil
- 1/2 yellow onion finely chopped
- 3 large carrots peeled and chopped
- 3 stalks celery chopped
- 1/3 cup uncooked brown rice
- 5 cloves garlic minced
- 1 medium zucchini squash chopped
- 1 medium yellow squash chopped
- 2 teaspoons Italian Seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon sea salt to taste*
- 1 14-ounce can diced tomatoes, un-drained
- 1 14-ounce can garbanzo beans, drained and rinsed
- 1 14-ounce can kidney beans, drained and rinsed
- 6 cups vegetable broth
- 1/4 cup dry white wine optional
- 1 parmesan rind optional
- 1 large head kale chopped, any type will work!
Instructions
- Heat the olive oil over medium heat and add the onion. Saute, stirring occasionally, until onion is translucent, about 8 minutes.
- Add the carrots and celery, cover, and continue cooking, stirring occasionally, until vegetables have softened but are still al dente, about 8 minutes.
- Add the rice, garlic, squash, seasonings, and salt and cook until garlic is fragrant, about 2 minutes.
- Add the diced tomatoes, beans, broth, wine, and rind, and bring to a full boil. Reduce the heat to a simmer, cover, and cook 30 to 40 minutes, until vegetables are soft. Taste soup for flavor and add more salt to taste.
- Add the chopped kale, cover, and cook until wilted, about 3 minutes.
- Serve soup with grated parmesan cheese and fresh parsley.
Notes
*Cut back on the sea salt if you're using diced tomatoes and/or broth that is salted
**Omit the Parmesan to keep this recipe vegan.
Nutrition
Serving: 1of 4 | Calories: 391kcal | Carbohydrates: 54g | Protein: 15g | Fat: 13g | Fiber: 13g | Sugar: 17g