Dinner

Tuscan Minestrone with Orzo Pasta Recipe

Name: Tuscan Minestrone with Orzo Pasta Recipe
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: Italian
Ingredients: 7 ounces Savoy cabbage, washed and chopped; 7 ounces fresh Swiss chard, washed and chopped (lower part of white stems removed); 7 ounces kale (cavolo nero), washed and chopped; 5 ounces squash or pumpkin, peeled and cubed; 2 potatoes, peeled and cubed; 2 leeks, washed and sliced; 1 onion, peeled and sliced; 2 carrots, washed and chopped into small pieces; 2 celery stalks, washed and chopped into small pieces; 2 tomatoes peeled and chopped or 300 g (10 oz) tomato passata; 9 ounces borlotti beans (cranberry beans), precooked or canned (rinse if canned); 7 ounces orzo (risoni) pasta (or other pasta of choice); 2 pints warm water or vegetable stock or bean cooking liquid; 3-4 tablespoons extra virgin olive oil, plus more for serving; Salt, to taste; Freshly ground black pepper, to taste; Grated Parmigiano Reggiano for serving (vegetarians/vegans may substitute or omit)

Bynova cole December 5, 2025December 5, 2025

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Introduction

Tuscan Minestrone with Orzo Pasta is a hearty and comforting vegetable soup rich in flavor and texture. Packed with beans, leafy greens, and tender orzo, this classic Italian dish is perfect for warming up on a chilly day. It’s both nutritious and satisfying, making it a wholesome meal for the whole family.

The image shows a bowl of vegetable and bean soup served in a round white bowl placed on a woven mat. The soup has several visible layers: a thick orange-brown broth forming the base, large chunks of orange carrots, pale yellow celery pieces, dark green leafy vegetables, and light brown kidney beans scattered throughout. Some white rice grains are also mixed in the soup, adding texture. A metal spoon is dipped in the bowl on the right side. The setting includes a bottle of yellowish oil, a piece of cheese wrapped in paper, and a cloth in the background, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 ounces orzo (risoni) pasta (or other pasta of your choice)
9 ounces borlotti beans (cranberry beans), precooked or canned (rinsed if canned)
7 ounces Savoy cabbage, washed and chopped
7 ounces fresh Swiss chard, washed and chopped (lower part of white stems removed)
7 ounces kale (cavolo nero), washed and chopped
5 ounces squash or pumpkin, peeled and cut into cubes
2 potatoes, peeled and cut into cubes
2 leeks, washed and sliced
2 tomatoes, peeled and chopped or 300 g (10 oz) passata
1 onion, peeled and sliced
2 carrots, washed and cut into small pieces
2 celery stalks, washed and cut into small pieces
3-4 tablespoons extra virgin olive oil, plus more for serving
Salt, to taste
Freshly ground black pepper, to taste
Parmigiano Reggiano, grated for serving (vegetarians/vegans may substitute or omit)
2 pints warm water, vegetable stock, or water from cooked beans

Instructions

Step 1: If using dried beans, soak them overnight. Rinse and place in a deep pan, cover with water, add salt, and bring to a boil. Simmer for about 45 minutes until beans are tender but still firm. Drain, saving the cooking water.
Step 2: Prepare the vegetables: peel and chop onion, carrots, celery, potatoes, and squash. Slice leeks. Wash and chop Savoy cabbage, Swiss chard (removing thick stems), and kale. If using fresh tomatoes, blanch in boiling water, peel, and chop.
Step 3: In a large pot, sauté onions, carrots, and celery in extra virgin olive oil until onions are lightly browned, careful not to burn.
Step 4: Add chopped tomatoes or passata and cook for 5 minutes, stirring occasionally.
Step 5: Add the rest of the vegetables and sauté for a couple of minutes. Pour in the bean cooking water or stock, adding more liquid as needed to reach about 1 litre. Season with salt and pepper, then cover and simmer for 50 minutes.
Step 6: Stir in the precooked or canned beans and orzo pasta. Cook until the pasta is tender (or longer for larger pasta), adding extra stock or water as needed.
Step 7: Serve hot with a drizzle of extra virgin olive oil and grated Parmigiano Reggiano or a vegetarian/vegan cheese alternative.

Tips & Variations

Use vegetable stock instead of water for a richer flavor.
Substitute orzo with small pasta shapes like ditalini or tubettini, adjusting cooking times accordingly.
Omit the Parmigiano Reggiano for a vegan version or use a plant-based cheese alternative.
For added depth, include a clove of minced garlic when sautéing the onions and carrots.

Storage

Store leftover minestrone in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or stock to loosen the soup, as it will thicken when chilled. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating gently on the stove.

How to Serve

A deep round bowl filled with a thick vegetable soup showing three main layers: the bottom layer is orange with chunks of soft vegetables and beans, the middle layer is light brown with visible pieces of greens and grains like rice, and the top layer is sprinkled with a fine white grated cheese. A metal spoon rests inside the bowl on the left side, partially immersed in the soup. The bowl is set on a white marbled texture, surrounded by a round woven placemat. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dried beans?

Yes, canned beans work well and save time. Be sure to rinse them thoroughly to reduce excess salt and improve texture.

What if I don’t have all the greens listed?

Feel free to use any leafy greens you have on hand, such as spinach or collard greens. Adjust cooking times as needed depending on the tenderness of the greens.