This smoky minestrone soup is a fall classic! It is full of fresh vegetables, rice, and it has the traditional tomatoey flavor. It can be made on the stovetop in less than 45 minutes. So, cozy up, and make a big batch of this smoky minestrone soup on the next rainy fall evening!
Ingredient Notes
This soup is full of nourishing, wholesome ingredients, most of which are vegetables! As if you did not already know, I am a huge fan of zucchini in soups, and this recipe is no exception! The combination of vegetables is delicious, flavorful, and colorful. Traditionally, a minestrone soup was somewhat of a catchall for leftover vegetables. Feel free to substitute whatever vegetables you have on hand! However, I do love this combination. I suggest using cannellini beans in this smoky minestrone soup. I mean, what else are you going to use them for? No, really…
The rice was a last minute addition during the recipe testing process, and now I’ll never be able to make this smoky minestrone soup without it! Be sure to cook the rice before adding it to the soup pot so that it does not take up too much of your broth.
The seasonings for the soup are fairly simple, and you likely have them all on hand. Considering this soup originates in Italy, there is a bit of Italian seasoning. I love a little bit of spice, which is why I use cayenne, hot sauce, and fire roasted tomatoes… the perfect spicy trifecta. If you do not love spice, omit the cayenne.
And last but not least, the broth. As always, I use chicken bone broth. Bone broth is much more flavorful than traditional chicken broth, and it is great for your gut! If you are looking for a great brand, try Kettle & Fire. Walmart has a good one, too.
What to pair with this Smoky Minestrone Soup
- Honey Cinnamon Cornbread: This is my favorite cornbread recipe! I make it almost every time I have soup.
- Tortilla chips or corn chips: These add a great crunch to this soup! My favorite corn chip dippers are from Trader Joe’s and are unfortunately not linkable. But, I love any chip from Siete Foods!
- Shredded cheese: Pepper Jack will add even more of a spice! Other cheeses that would work well in this soup: mozzarella, parmesan, or cheddar.
- Sour Cream: a little dollup won’t hurt!
Smoky Minestrone Soup
Equipment
- Stovetop
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup carrots, chopped
- 1 red bell pepper, diced
- 1 zucchini, chopped
- 2 cloves minced garlic
- 2 cups cooked rice
- 4 cups chicken bone broth
- 1 can fire rosted tomatoes (28 oz.)
- 2 tbsp tomato paste
- 1 tbsp Italian seasoning
- 1/2 tsp. ground cayenne pepper
- 2 tsp. hot sauce (I use Frank's)
- 2 cans cantellini beans, drained and rinsed
- 1 cup fresh spinach
- 1 cup fresh kale
- Salt
- Pepper
Instructions
- In a large soup pot, add the olive oil, onion, celery, carrots, red bell pepper, zucchini, and garlic. Sautè over medium heat for 12 minutes.
- While the vegetables are sautèing, cook your rice separately.
- Add the bone broth, fire roasted tomatoes, tomato paste, Italian seasoning, cayenne pepper, hot sauce, cooked rice, and beans to the pot.
- Bring to a boil, reduce heat, and simmer for 25 minutes
- Stir in the spinach and kale.
- Add salt and pepper to taste.
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