Tuscan Minestrone with Orzo Pasta Recipe
Tuscan Minestrone with Orzo Pasta is a hearty and nutritious Italian vegetable soup featuring a rich medley of fresh greens, beans, tomatoes, and tender orzo pasta. This comforting dish combines borlotti beans, Savoy cabbage, Swiss chard, kale, root vegetables, and a tomato base, slowly simmered to develop deep flavors. Finished with a drizzle of extra virgin olive oil and grated Parmigiano-Reggiano, this soup is perfect for a wholesome family meal or a cozy winter dinner.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 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
Beans & Pasta
- 9 ounces borlotti beans (cranberry beans), precooked or canned (rinse if canned)
- 7 ounces orzo (risoni) pasta (or other pasta of choice)
Liquids & Oils
- 2 pints warm water or vegetable stock or bean cooking liquid
- 3–4 tablespoons extra virgin olive oil, plus more for serving
Seasonings & Garnishes
- Salt, to taste
- Freshly ground black pepper, to taste
- Grated Parmigiano Reggiano for serving (vegetarians/vegans may substitute or omit)
Instructions
- Prepare the beans (if using dried): Soak dried borlotti beans overnight, then rinse and cover with water in a deep pan. Add salt and bring to a boil. Reduce heat and simmer for about 45 minutes until beans are tender but still slightly firm. Drain beans and save the cooking water for later use in the soup.
- Prepare the vegetables: Peel and chop the onion finely. Wash and chop carrots and celery into small pieces. Peel and cube potatoes and squash (or pumpkin). Slice leeks and wash thoroughly. Chop Savoy cabbage, kale, and Swiss chard leaves (removing the tough lower stem part). If using fresh tomatoes, blanch in boiling water to peel easily, then chop.
- Start the soup base: In a large pot or deep pan, heat the extra virgin olive oil over medium heat. Sauté carrots, onions, and celery until onions begin to brown slightly, carefully avoiding burning them. Add the tomato paste along with the chopped fresh tomatoes or passata. Stir well and cook for 5 minutes to develop flavor.
- Add vegetables and simmer: Add all other prepared vegetables to the pot and sauté together for a couple of minutes to combine flavors. Pour in the reserved bean cooking water or vegetable stock. Add additional water or stock if necessary to ensure you have about 1 liter of liquid. Cover and let the soup cook gently for approximately 50 minutes until the vegetables are tender.
- Finish with beans and pasta: Stir in the precooked borlotti beans and add the orzo pasta. Since orzo cooks quickly, simmer until the pasta is tender, about 8-10 minutes. For larger pasta shapes, cook a bit longer and add more liquid if needed.
- Season and serve: Season the minestrone with salt and freshly ground black pepper to taste. Serve hot with a drizzle of extra virgin olive oil and a generous sprinkle of grated Parmigiano-Reggiano or a vegetarian/vegan cheese alternative for those who avoid animal rennet.
Notes
- If using canned beans, rinse well to reduce sodium content.
- Adjust the amount of liquid based on the type of pasta used; larger pasta requires more liquid and longer cooking time.
- Vegetarians and vegans should substitute Parmigiano-Reggiano with suitable cheeses or omit it to avoid animal rennet.
- This soup reheats well and flavors deepen upon resting, making it ideal for meal prep.
- Feel free to customize with seasonal vegetables or omit any greens you do not prefer.
Keywords: Tuscan minestrone, Italian vegetable soup, orzo pasta soup, borlotti bean soup, healthy vegetable soup, vegetarian minestrone, Italian cuisine
