by Olena

Hearty Minestrone Soup

by Olena

 Hearty Minestrone Soup in pot with spoon

Hearty minestrone soup recipe back from 2013, which I made while visiting mom’s farm in Alberta and used my son’s red T-shirt as “a napkin” for a photoshoot. Needless to say pictures needed a makeover, however the recipe was tip-top. Clearly on a million acres farm in +10 C summer days there was not much to do except watch TV, cook and drink wine.

I still can’t believe I drove 1,100 kms each way with 2 little kids all by myself and gave Alex a 2 weeks vacation. Just like I moved from a teeny town to a big city to go to university with $500 in my pocket, not knowing anyone and living in Canada for only 8 months. I wish I had half of that courage right now.

bowl of Hearty Minestrone Soup

So, just like in life sometimes you gotta take a leap of faith in the kitchen. And I did by adding a bit of brown rice to further blend it to make my minestrone soup creamy.

I remember my mom was running around me all nervous: “Are you sure it will be tasty? Don’t waste my food because the nearest store is 70 kms drive. Why use a blender, so much work and cleaning?!”. Seriously, will I be the same at 60?!

Enjoy this hearty minestrone soup. It freezes really well if you do not have to feed an army like mine.

How to Make Hearty Minestrone Soup

  1. Preheat large dutch oven or heavy bottom pot on low-medium heat and swirl oil to coat. Add onion and garlic; saute until translucent, stirring occasionally. Add celery and carrots, and cook for another 5 minutes, stirring occasionally. sauteed veggies in a pot
  2. Add basil, oregano, thyme, salt, pepper, tomatoes, beans, rice and stock; stir. Bring to a boil, cover and cook on low for 30 minutes. How to Make Hearty Minestrone Soup
  3. Add pasta, cover and cook for another 10 minutes. How to Make Hearty Minestrone Soup
  4. Remove from heat. Scoop 2 cups of mostly rice and beans from the bottom, blend until smooth (I used an immersion blender) and return to the pot. This will make soup creamy. Hearty Minestrone Soup Recipe with beans, pasta and veggies. Healthy and creamy with no cream or starch. | ifoodrealcom.bigscoots-staging.com
  5. Add spinach or kale, parsley, basil and red pepper flakes if you wish. Adjust seasonings to taste. Serve hot with Parmesan cheese, if you wish.  Hearty Minestrone Soup close-up

More Healthy Hearty Soup Recipes to Try:

creamy minestrone soup recipe

Hearty Minestrone Soup

Hearty Minestrone Soup Recipe with beans, pasta and vegetables. Healthy and creamy with no cream or starch.
5 from 6 votes
Print Save Rate
Course: Soup and Stew
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 8 servings
Author: Olena

Ingredients

  • 4 garlic cloves crushed
  • 1 large onion diced
  • 1 tsp coconut or avocado oil
  • 3 celery stalks diced
  • 3 large carrots diced
  • 2 tsp basil dried
  • 1 tsp oregano dried
  • 1/2 tsp thyme dried
  • 1 1/2 tsp salt
  • 1/8 tsp ground black pepper
  • 28 oz can diced tomatoes
  • 15 oz can white kidney cannellini beans, rinsed and drained
  • 1/2 cup brown rice rinsed
  • 9 cups vegetable broth low sodium
  • 1 1/2 cups small pasta of choice dry
  • 3 large handfuls of spinach or kale coarsely chopped
  • 1/4 cup parsley chopped
  • 1/4 cup fresh basil chopped
  • Red pepper flakes to taste (optional)
  • Parmesan cheese for garnish (optional)

Instructions

  • Preheat large dutch oven or heavy bottom pot on low-medium heat and swirl oil to coat. Add onion and garlic; saute until translucent, stirring occasionally. Add celery and carrots, and cook for another 5 minutes, stirring occasionally.
  • Add basil, oregano, thyme, salt, pepper, tomatoes, beans, rice and stock; stir. Bring to a boil, cover and cook on low for 30 minutes. Add pasta, cover and cook for another 10 minutes.
  • Remove from heat. Scoop 2 cups of mostly rice and beans from the bottom, blend until smooth (I used an immersion blender) and return to the pot. This will make soup creamy.
  • Add spinach or kale, parsley, basil and red pepper flakes if you wish. Adjust seasonings to taste. Serve hot with Parmesan cheese, if you wish.

Store: Refrigerate in an airtight container for up to 5 days.

    Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.

      Notes

      You can also use a total of 3 + 1/2 tsp of Italian seasoning instead.
      Because I use my own unsalted cooked beans, you might need to adjust salt depending on the sodium content of the beans you use.
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      olena osipov in the studio

      Hello and welcome to iFOODreal.

      My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

      What You Will Find Here

      Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

      A Little More About Me

      Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

      26 comments on “Hearty Minestrone Soup

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      1. 5 stars
        Yummy! I used 3 cups of bone brone and added a diced pattypan (because it’s zucchini season ? and I have lots). Soo good. Well done.

      2. 5 stars
        This recipe is SO flavoursome !! I used bone broth to make it extra healthy. Very easy recipe & the best minestrone I’ve ever made.

      3. 5 stars
        Tried this recipe in a smaller version and eliminated the beans and added left over beef and pork roast I had on hand. My husband loved it!

      4. 5 stars
        This was the perfect soup on a cold blustery day in Ontario! It was super delicious. My husband, who claims he doesn’t like Minestrone, loved it.

        Thanks so much. Keep the recipes coming!

      5. 5 stars
        Made this soup tonight. Followed recipe exactly, which I don’t usually do! Really easy & good flavor. Will definitely make this again.

      6. This looks so yummy and I’m going to make this tonight!! Should I reduce the amount of liquid if I am using rice that has already been cooked?

        1. Yes, by a few cups I would say. Really eyeball how much and depends how thick you like the soup. You can always freeze extra liquid before adding rice. Enjoy and I love this soup!!!

      7. When cooking the soup for 45 minutes, should the lid be on the pot because the rice was still uncooked? The recipe did not specify. Thanks.

        1. Yes, covered. Just like you would cook brown rice covered for 45 minutes. Sorry, just added that. It still should have tasted good for you, I hope.:)

      8. Made this last night with a bag of long grain brown rice I already had cooked. sooooooooo good. It was perfect, except that i forgot to sprinkle my shaved parmasean cheese on top. I was so bummed this morning when I pulled out the leftovers to take for lunch and saw the cheese. HA! 🙂

        1. 🙂 No cheese, less fat and calories. And there is always next time.:) Glad you liked it. We love this soup too. I also made it at my mom’s farm for a bunch of farmers and they all loved it.:)

      9. What is the size per serving( 1 cup, oz, tbsp, …..ect.).I’m wondering about some of the other recepies too, about the size per serving not the amount per serving.
        Thank you:)

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