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A bowl of classic minestrone soup recipe with beans, carrots, potatoes, tomatoes, greens, and grated cheese on top, placed on a patterned napkin.
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Minestrone Soup with Orzo and Kale

A hearty and comforting Minestrone Soup with orzo, kale, beans, and vegetables simmered in a flavorful broth. This easy Italian vegetable soup is a cozy one-pot meal perfect for weeknight dinners.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 8 servings
Calories: 261kcal
Author: Stephanie Wilson

Ingredients

  • 5 ounces smoked pancetta finely chopped
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion chopped
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 (15-oz) canned diced stewed tomatoes undrained
  • ½ green cabbage chopped
  • 2 cups baby kale chopped
  • 6 ounces butternut squash frozen or fresh, cubed
  • 2 potatoes (russet, gold, or red), cubed
  • 4 cups stock vegetable, chicken, or beef
  • pinch red pepper flakes
  • 1 cup dry orzo pasta
  • 1 (15-oz) canned pinto beans drained and rinsed
  • salt and freshly ground black pepper to taste
  • For serving: Parmigiano-Reggiano and fresh parsley

Instructions

  • Heat a heavy-bottomed soup pot over medium-high heat and add olive oil. To the pot, add onion, carrots, celery, and chopped pancetta; cook until soft and beginning to brown. Then stir in tomatoes (or 2 fresh, chopped tomatoes) and garlic; sauté for 4 to 5 minutes.
  • Stir in the chopped cabbage, kale, potatoes, and butternut squash; sauté for 2 minutes. Then stir in the undrained tomatoes (or 2 fresh, chopped tomatoes) and garlic; sauté for 4 to 5 minutes.
  • Stir in the stock plus 2 cups of water. Bring to a boil, then reduce the heat to maintain a simmer. Cook until the vegetables are soft, about 15 minutes. Season with salt and pepper to taste.
  • Add the drained canned beans and orzo pasta. Cook until the pasta is soft, about 7 minutes. Add more water or broth as needed to achieve consistency.
  • Serve with a drizzle of extra virgin olive oil and grated Parmigiano-Reggiano cheese. A slice of beautiful Italian bread is also delicious!

Notes

  1. Storage: This minestrone soup can be refrigerated in an airtight container for up to 4 days.
  2. Beans: Cannellini or cranberry beans are traditional, but pinto beans work beautifully as well.
  3. Make it Vegetarian: For a vegetarian version, simply omit the pancetta and use vegetable broth.

Nutrition

Serving: 1g | Calories: 261kcal | Carbohydrates: 34g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 12mg | Sodium: 618mg | Potassium: 567mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5651IU | Vitamin C: 43mg | Calcium: 68mg | Iron: 1mg