Soup > Italian Soups > Minestrone

Minestrone with Spinach and Rice Recipe

Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 cup uncooked white rice
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups fresh spinach leaves, chopped
- 1/4 cup grated Parmesan cheese

Special equipment needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons

Step-by-step instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the carrots, celery, and zucchini to the pot and cook for another 5 minutes.
3. Pour in the diced tomatoes and vegetable broth. Stir in the uncooked rice, kidney beans, basil, oregano, salt, and pepper.
4. Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the rice is tender.
5. Stir in the chopped spinach and cook for another 5 minutes, until the spinach is wilted.
6. Ladle the soup into bowls and sprinkle with Parmesan cheese.


Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer on low heat.
Serving size:
This recipe serves 6 people.

Nutritional information:
Per serving:
Calories: 305
Fat: 7g
Carbohydrates: 50g
Protein: 11g
Fiber: 8g
Sugar: 7g

Substitutions for ingredients:
- You can use brown rice instead of white rice.
- You can use any type of canned beans you prefer, such as cannellini or black beans.
- You can substitute fresh spinach with frozen spinach.

Variations:
- Add diced potatoes or sweet potatoes for extra heartiness.
- Use quinoa instead of rice for a gluten-free option.
- Add chopped kale or Swiss chard instead of spinach.

Tips and tricks:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If you prefer a smoother soup, use an immersion blender to puree some of the vegetables before adding the spinach.

Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the soup on the stovetop over low heat until heated through.

Presentation ideas:
Serve the soup in individual bowls with a sprinkle of Parmesan cheese on top.

Garnishes:
Garnish with chopped fresh herbs, such as parsley or basil.

Pairings:
Serve with crusty bread or a side salad.

Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables

Troubleshooting advice:
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
- If the rice is not cooked through, add more broth or water and simmer for a few more minutes.

Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Minestrone is a traditional Italian soup that dates back to the Roman Empire. It was originally made with whatever vegetables were in season and often included beans and grains for protein.

Flavor profiles:
This soup is savory and hearty with a slightly sweet and tangy flavor from the tomatoes. The spinach adds a fresh and slightly bitter taste, while the Parmesan cheese adds a salty and nutty flavor.

Serving suggestions:
Serve the soup as a main course for lunch or dinner.

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Region: Italian

Taste: Savory, Herby, Earthy, Vegetal, Hearty