Tuscan Minestrone Recipe
Hearty, rustic, and made for gatherings - this flavorful Tuscan Minestrone gets even better after a few hours!
Ingredients
- ¼ cup olive oil
- 2 onions, diced
- ⅓ cup shredded carrots
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 2 yukon gold potatoes, diced
- 2 28 oz canned diced tomatoes
- 8 cups vegetable broth
- 1 15 oz canned cannellini beans, drained and rinsed
- 1 cup wild rice, rinsed
- 2 cups kale, chopped
- 2 bay leaves
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ½ cup fresh italian parsley, roughly chopped
- Salt & black pepper to taste
Instructions
- In a large stockpot, heat olive oil over medium heat. Sauté onions, carrots, and celery until softened (~10 min).
- Add garlic & potatoes and cook 2–3 minutes until fragrant.
- Add canned tomatoes, vegetable broth, beans, bay leaves, rosemary, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer 25–30 minutes.
- Cook rinsed wild rice separately: Wild rice takes 45–50 minutes to cook. Prepare according to package directions, then drain.
- Stir kale into the soup and cook 5–10 minutes until wilted but still bright.
- Add wild rice to individual bowls or mix into the soup just before serving. Garnish with fresh parsley.
Notes
- Soup can sit in a slow cooker on “warm” for hours without losing texture. Add wild rice last minute or serve on the side.
- Wild rice keeps its chew and doesn’t turn mushy like pasta or grains like quinoa might.
- Soup improves 1–2 days in advance. Add kale last minute for fresh color.
- Optional toppings: Drizzle olive oil, sprinkle grated hard cheese (or nutritional yeast for vegan), red chili flakes, or fresh herbs.
Nutrition
Serving: 2cupsCalories: 197kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 966mgPotassium: 408mgFiber: 3gSugar: 5gVitamin A: 2312IUVitamin C: 22mgCalcium: 48mgIron: 1mg
Tried this recipe?Let us know how it was!