Smoky Minestrone Soup
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!
Servings 8 servings
Calories 225kcal
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.