Rustic Minestrone Soup with Rice and Kale Recipe

This recipe for minestrone soup is made gluten-free by adding rice. This simple soup recipe is a hit with everyone! 

– 2 tablespoons olive oil – 1/2 yellow onion finely chopped – 3 large carrots peeled and chopped – 3 stalks celery chopped – 1/3 cup uncooked brown rice – 5 cloves garlic minced – 1 medium zucchini squash chopped – 1 medium yellow squash chopped – 2 teaspoons Italian Seasoning – 1 teaspoon dried basil – 1 teaspoon dried parsley – 1 teaspoon sea salt to taste* – 1 14-ounce can diced tomatoes, un-drained – 1 14-ounce can garbanzo beans, drained and rinsed – 1 14-ounce can kidney beans, drained and rinsed – 6 cups vegetable broth – 1/4 cup dry white wine optional – 1 parmesan rind optional – 1 large head kale chopped, any type will work!


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On medium heat, add the onion to the olive oil. Cook, stirring every now and then, for about 8 minutes, or until the onion is clear. 


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Cover the pot and keep cooking, stirring every now and then, for about 8 minutes, or until the veggies are softened but still have some bite to them. 

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Cook for about two minutes, until the garlic smells good, then add the squash, spices, and salt. 

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Blow up the beans, broth, wine, rind, and diced tomatoes. Lower the heat to a low level, cover, and cook for thirty to forty minutes, until the veggies are soft.  

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Check the soup's flavour and add more salt if needed. Cover and cook for three minutes, until the kale is wilted. Garnish the soup with fresh parsley and chopped Parmesan cheese.

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