If you follow me regularly, you know how minestrone is a staple in our home, and I make it so many different ways! Think spinach matzo balls, zoodles, and so much more. Since it’s basically a kitchen sink style soup, it’s so easy to switch things up – with different beans, greens, and pastas! This version uses orzo and cheese, making it a hearty dairy dinner, perfect with a side of fish or salad.
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Cheesy Orzo Minestrone
1 medium onion, diced
3 cloves garlic, minced
2 tbsp extra virgin olive oil
2 celery sticks, diced
2 carrots, diced
1 medium zucchini, diced
3 heaping tbsp tomato paste
1 russet potato, diced
1 can garbanzo or cannellini beans, drained and rinsed
1 28oz. can diced tomatoes
1 tsp basil
1 tsp oregano
Salt and pepper, to taste
8 cups vegetable stock
3 cups kale or spinach
1 heaping cup orzo pasta
Shredded cheese of your choice
Method:
Saute onion and garlic in olive oil until translucent. Add celery, carrots and zucchini and saute until softened. Add tomato paste and sauté for 2 minutes. Add potato, beans, tomatoes, basil, oregano, stock, salt and pepper. Stir to combine the ingredients and bring the soup to a boil. Lower the heat and simmer for 20 minutes or until all the vegetables are tender. Stir in in orzo and kale and cook until pasta is cooked through.
Add shredded cheese to the bottom of your bowl and ladle soup over the cheese.
Related Recipes:
Spinach Matzo Ball Minestrone Soup
Minestrone Soup
Spinach White Bean With Zoodles
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