Description

Hearty Wild Rice Minestrone is a vegetarian soup that’s so easy to throw together and perfect for staying cozy in the fall! It’s chock full of hearty veggies, rice, and cannellini beans and it’s punched up with a flavorful dollop of pesto and a sprinkling of shredded parmesan-reggiano. Serve it up with a loaf of crusty bread for ultimate satisfying cold weather comfort food.

Ingredients

Scale

2 Tbsp. EVOO

1 medium yellow onion, diced

2 carrots, diced

1 celery rib, diced

2 c. butternut squash, peeled, seeded and cut into 1/2” cubes

1 1/2c. fresh green beans, cut into 1″ pieces (or sub in frozen green beans)

1 c. wild rice blend, uncooked

4 garlic cloves, minced

1 tsp. dried thyme

1 tsp. dried oregano

1 tsp. dried basil

1 (28oz.) crushed tomatoes

6 c. low sodium vegetable broth

1 (15oz.) can cannellini beans

2 c. chopped kale

Pepper to taste

For serving:

Pesto

Shredded Parmesan-Reggiano

Crusty Bread

Instructions

Heat EVOO in a large dutch oven or stock pot over medium-high heat. Add the onion, carrots and celery. Cook, stirring occasionally, until veggies begin to soften and onion is translucent, about 8 minutes.
Add the squash and saute another 3 minutes, until edges just begin to soften and brown. Stir in the fresh green beans, rice, garlic, thyme, oregano and basil and cook until fragrant, stirring frequently, about 2 minutes.
Add the crushed tomatoes and vegetable broth and bring to a boil. Simmer for 35 to 45 minutes, until veggies are soft and rice is cooked.
Stir in the cannellini beans and kale. Cook until the kale is wilted, about 3 minutes. Adjust seasoning to taste.
Serve the soup with pesto, parmesan-reggiano and crusty bread. Enjoy!

Notes

If using frozen green beans, add in during the last 10 minutes or so of cooking.

Keywords: minestrone, soup, rustic, hearty, wild rice, rice, cozy, freezer-friendly, kale, squash, fall, cannellini beans, easy, stew