Minestrone with Orzo -

a bowl of minestrone soup with orzo, carrots, and onions in it

Minestrone with Orzo

This winter minestrone is chock full of chunky veggies, beans and pancetta. Simmering with a parmesan rind gives it rich, salty flavor. Serve this winter minestrone with some garlic bread, and you have a simple, delicious, healthy, and satisfying meal.

Course Lunch, Main Course

Cuisine Italian

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 193kcal

Author Ann Otis

Ingredients

2 tablespoons olive oil
1 onion chopped
3 carrots chopped
3 celery stalks chopped
2 garlic cloves minced
3 oz pancetta chopped
1 28 oz can whole tomatoes
1 sprig fresh rosemary
1 piece of parmesan cheese rind
1 15 oz can cannellini beans drained and rinsed
4 cups low sodium beef broth
1/2 cup orzo pasta
chopped fresh parsley for garnish

US Customary - Metric

Instructions

In a large pot, heat the oil over medium heat. Add the onion, carrots, celery, garlic, and pancetta, and cook for about 10 minutes, until the vegetables are softened.
Add the tomatoes and rosemary, and cook for 10 minutes, breaking the tomatoes apart with a wooden spoon as they cook. Stir in the Parmesan rind.
Add the beans and beef broth, and bring to a boil over medium high heat. Add the orzo and simmer for about 8-9 minutes, until the orzo is al dente.
Season with salt and pepper to taste and remove the Parmesan rind and rosemary sprig. Garnish with parsley, and serve with crusty bread, or garlic bread if desired.

Video

Notes

Storage

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.

Nutrition