Tuscan Minestrone with Orzo Pasta
This delicious and nutritious Italian minestrone recipe from Tuscany is filled with healthy seasonal vegetables, beans and pasta. Perfect autumn/fall and cold weather comfort food that's easy to make.
- Prep time
- 20 min
- Cook time
- 1 hr 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 7 oz orzo (risoni) pasta ( you can use other pasta of your choice)
- 9 oz borlotti beans (cranberry beans) (precooked or canned. Rinse canned beans before using.)
- 7 oz Savoy cabbage (washed and chopped)
- 7 oz fresh Swiss chard (washed and chopped. Lower part of white stems removed.)
- 7 oz kale (cavolo nero) (washed and chopped)
- 5 oz squash or pumpkin (peeled and cut into cubes)
- 2 potatoes (peeled and cut into cubes)
- 2 leeks (washed and cut into slices)
- 2 tomatoes ( peeled and chopped or 300 g (10oz) passata)
- 1 onion (peeled and sliced)
- 2 carrots (washed and cut into small pieces)
- 2 celery stalks (washed and cut into small pieces)
- 3-4 tbsp extra virgin olive oil. (plus more for serving)
- salt (to taste)
- Freshly ground black pepper. (to taste)
- Parmigiano Reggiano
- 2 pints warm water or vegetable stock (or water from cooked beans)
Instructions
- 1
If using dried beans, soak overnight then rinse and cover in water in a deep pan. Add salt. Bring water to a boil and simmer for about 45 minutes until still a bit firm but not too soft. Drain but save the bean cooking water.
- 2
Peel the onion and cut into small pieces. Wash and chop the carrots and celery into pieces. Peel the potatoes and cut into cubes. Clean and slice the leeks. Wash and chop the Savoy cabbage and kale. Remove the bottom part of the white stems of the Swiss chard and wash and chop the leaves. Peel and cube the squash. If using fresh tomatoes blanch them in boiling water then peel and chop.
- 3
Fry the carrots, onions and celery in extra virgin olive oil until the onions start to brown slightly. (don’t let them burn). Add the tomato paste and tomato passata/or chopped fresh tomatoes. Stir and cook for 5 minutes.
- 4
Add all the other veggies and sauté together for a couple of minutes. Add the bean cooking water or stock. If the bean cooking water isn’t enough add more water or some vegetable stock. You need about 1 litre of liquid in total. Cover and cook for about 50 minutes. Add salt and pepper to taste. Add more stock or water as required.
- 5
Finally add the beans and the pasta. If using orzo (risoni) it doesn’t take very long to cook. Larger pasta types like ditalini will need more time! And maybe more liquid!
- 6
Serve with a dash of extra virgin olive oil and grated Parmigiano-Reggiano or vegetarian/vegan cheese.