Minestrone with Orzo

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This hearty minestrone with orzo is loaded with healthy veggies and protein from beans and a little pancetta. It’s a simple, delicious, and satisfying meal for a cold winter night.

It’s a funny thing about the seasons in Montreal. We have beautiful hot summers that are heart-wrenchingly short, but while you’re in the middle of it, you can hardly remember what the bitter cold is like.

Same in the winter, when the summer feels like a distant memory from another era. And the only thing that keeps me going through these months is the thought of spring and a good bowl of homemade soup at least once a week.

I tend to think of soups as falling into two categories: creamy and chunky. Usually I gravitate toward creamy soups, like this Indian-spiced carrot and ginger soup, or this creamy leek and potato soup.

But in the wintertime, I often crave a hearty soup like this Chipotle Chicken Soup, or chickpea soup, or this minestrone with orzo that I’ve been making for years and is an absolute favorite in the house.

What is Minestrone?

Minestrone is basically a classic Italian soup that’s got a mix of vegetables, beans, and often pasta, like orzo pasta, macaroni, or ditalini. The cool thing about minestrone is that there’s no strict recipe for it.

People throw in different veggies and ingredients depending on what’s in season or what they like. In some places in Italy, they even add a bit of meat or make it with lots of fresh herbs. It’s one of those great soup recipes that’s perfect for using up whatever you’ve got in the fridge.

This minestrone with orzo has tons of flavor. The pancetta gives it a meaty taste and texture, and the Parmesan rind provides rich salty balance.

Why this is the Best Minestrone Soup Recipe

This is hands down one of my best soup recipes! And there are plenty of reasons why.

It has a rich flavor profile. This minestrone with orzo boasts a deep, savory taste that comes from a unique combination of vegetables, fresh herbs, and a secret ingredient – a Parmesan rind. The rind slowly infuses the soup with a rich, cheesy flavor that you can’t get from anything else.

It is a satisfying and hearty soup. Unlike some minestrone soup recipes that lean too heavily on broth, this recipe strikes the right balance between brothy and hearty. It’s loaded with tons of healthy veggies, cannellini beans, and orzo pasta, making it substantial enough to be a meal on its own.

It is packed with nutrition. With healthy vegetables, cannellini beans for protein and fiber, and orzo pasta for carbohydrates, this soup is a nutritional powerhouse. It is the best soup if you’re trying to increase your vegetable intake or need to get a variety of vitamins and minerals in one dish.

It is a one-pot meal. Easy cooking doesn’t have to skimp on flavor and this minestrone with orzo is the perfect soup to prove that!

Ingredient Notes

Olive oil

A staple in Mediterranean cooking, olive oil is used for its rich flavor and health benefits. It’s perfect for sautéeing the vegetables in this minestrone with orzo.

You can substitute it with any cooking oil that you like and have on hand.

The Vegetables

You can basically use any vegetables you like – just make sure you have garlic cloves and onions for the base. I also like to add hearty chunks of celery and carrots in there.

You can also add fresh spinach, kale or chard for some green.

Pancetta

This Italian cured meat adds a depth of savory, salty flavor to the soup.

For a similar flavor, you can use bacon. If you’re vegetarian, try smoked paprika for a smoky flavor without the meat (and skip the Parmesan rind).

Tomatoes

Canned whole tomatoes are a pantry staple that adds acidity and richness to the minestrone with orzo soup. They break down during cooking, creating a flavorful broth. I prefer whole tomatoes to canned or diced, simply because they are less processed and more flavorful.

Diced tomatoes or crushed tomatoes will work if whole tomatoes aren’t available.

Fresh Rosemary

Rosemary’s piney aroma complements the hearty ingredients perfectly. You can also use dried rosemary but reduce the quantity as dried herbs are more potent than fresh.

Parmesan Cheese Rind

I like to save my Parmesan rinds in a plastic baggie in the freezer. They are a great addition to many recipes that simmer for a while, but especially brothy soups like this minestrone with orzo.

If Parmesan rind isn’t available, a sprinkle of grated Parmesan cheese stirred in before serving can partly mimic this flavor.

Cannellini Beans

Cannellini beans add protein and fiber, making the soup more filling. But you can add any beans of your choice here – white beans, red kidney beans, or even chickpeas work great too!

Beef Broth

Use low sodium beef broth for the liquid base of your soup. This will add richness and allow you to control the added salt. You can also use chicken broth or if you’re making a vegetarian orzo soup you can use vegetable broth.

Orzo Pasta

Orzo pasta is a small, rice-shaped pasta that adds a delightful texture to the soup. And you can’t make a minestrone with orzo without the orzo!

That said, another small pasta shape like ditalini, small shells, or tiny stars will work too! Small shapes are easier to eat and will keep better in any leftover soup, since large shapes will tend to absorb the broth and “bloat” a lot more during storage.

Fresh Parsley

Fresh parsley adds a pop of color and fresh flavor when sprinkled over the finished dish. If parsley isn’t available, try using fresh basil or even a sprinkle of chives for garnish.

Step by Step Instructions

1. Begin by heating oil in a large pot or large dutch oven over medium heat. Then, add in the onion, carrots, celery, garlic, and pancetta. Cook this for approximately 10 minutes, or until the vegetables have become tender.

1. Next, add in the tomatoes and rosemary to the pot. Continue cooking for another 10 minutes, using a wooden spoon to break apart the tomatoes as they soften. At this point, add the Parmesan cheese rind to the mixture.

1. Now add the beans and beef broth, adjusting the stove to medium-high heat, and bring the mixture to a boil.

1. Next, add the orzo pasta into the boiling mixture and let it simmer for about 8-9 minutes, until the orzo reaches an al dente texture.

1. To finish, season the minestrone with orzo soup with salt and black pepper according to your taste preference. Remove the Parmesan rind and the sprig of rosemary and serve.

Serve the minestrone with orzo with a crusty bread or this cheesy garlic bread. It is one of those delicious meals that doesn’t take long to whip up but doesn’t skimp on flavor. It’s also filled with good-for-you ingredients if you’re looking for healthy soups to make at home!

Recipe Tips

• Use fresh vegetables for the best flavor. Fresh onions, carrots, and celery form the perfect aromatic base. It’s also great to use leftover veggies you don’t want to go bad! Some green beans, or even yellow squash would taste great in this soup.

• If you’re vegetarian, consider using smoked tofu or a smoky-flavored tempeh for a similar depth of flavor without the meat. And skip the Parmesan as the rind is typically made with animal rennet, making it not vegetarian-friendly.

• To prevent overcooking the orzo, keep an eye on it in the last few minutes. It should be al dente – tender but still firm to the bite. Overcooked orzo can become mushy in the soup.

• For an extra zing, add a squeeze of fresh lemon juice over the soup just before serving.

Storage Instructions

This minestrone with orzo actually tastes better the next day in my humble opinion! Make the soup in a large soup pot and save the leftovers for an even more delicious soup the next day. This is also why it makes such a great meal-prep dish!

Store the cooled minestrone in an airtight container and it will stay good in the fridge for about 3-5 days. You can heat it up in the microwave for individual servings or if you’re heating it up for the whole family, just take out your large pot and do it on the stove.

If you’re planning to freeze the minestrone, do it without adding the orzo pasta. Any type of pasta doesn’t freeze well – so it’s best to add this when you are ready to eat.

More Great Soup Recipes

Potato Leek Soup

Chicken Noodle Soup

Vegan Sweet Potato Soup

Vegetarian Black Bean Soup