Vegetarian Minestrone Soup: A Comforting, Vegetable-Packed Classic
This Vegetarian minestrone soup is a nourishing and delicious meal packed with fresh vegetables, tender orzo, and protein-rich beans. Perfect as a vegetarian minestrone soup or an easy Italian minestrone, it’s a comforting blend of healthy ingredients like spinach, zucchini, and whole grains, making it a wholesome spinach and orzo soup or a healthy vegetable soup with beans. Ready in just 30 minutes!
Ingredients
- 2 teaspoons extra-virgin olive oil
- 2 medium leeks trimmed, thinly sliced and well rinsed
- 1 medium yellow onion chopped
- 4 cloves garlic minced
- 4 cups reduced-sodium chicken broth or vegetable broth
- 2 cups water
- 1 large red potato scrubbed and cubed
- 2 whole bay leaves
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- ½ cup whole-wheat orzo
- 1 15-ounce can no-salt-added white beans rinsed
- 2 medium zucchini quartered and thinly sliced
- 8 ounces fresh spinach
- 1 tablespoon fresh lemon juice
- 3 tablespoons freshly grated Parmesan cheese
Instructions
- Heat 2 teaspoons oil in a large Dutch oven or soup pot over medium-high heat. Add sliced leeks and chopped onion, stirring occasionally, until they soften, about 5 minutes. Add garlic and cook for about 30 seconds, just until fragrant.
- Stir in 4 cups broth, 2 cups water, cubed potato, bay leaves, Italian seasoning, salt, and pepper. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 5 minutes.
- Stir in the orzo. Cook partially covered, stirring occasionally to prevent sticking, for 5 minutes.
- Add rinsed white beans and sliced zucchini. Cook partially covered for an additional 8 minutes, or until the vegetables and pasta are tender.
- Stir in the spinach and cook for 2 minutes, or until wilted.
- Discard bay leaves. Stir in fresh lemon juice for a pop of brightness, then ladle the soup into bowls. Top each serving with Parmesan cheese for that perfect finishing touch.