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Rustic Minestrone Soup with Rice and Kale | TheRoastedRoot.net #healthy #vegetarian #soup #recipe #dinner
Rustic Minestrone Soup with Rice and Kale
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Author: Julia
  • 3 tablespoons olive oil
  • 1/2 yellow onion finely chopped
  • 3 large carrots peeled and chopped
  • 3 stalks celery chopped
  • 1/3 cup dry 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!
  1. Heat the olive oil over medium heat and add the onion. Saute, stirring occasionally, until onion is translucent, about 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, squash, seasonings, and salt and cook until garlic is fragrant, about 2 minutes.
  4. 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.
  5. Add the chopped kale, cover, and cook until wilted, about 3 minutes.
  6. Serve soup with grated parmesan cheese and fresh parsley.
Recipe 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.