Name: Rainbow Chard Orzo Minestrone
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 3 tablespoons extra virgin olive oil; 1 medium yellow onion, diced; 2 large carrots, chopped; 2 stalks of celery, chopped; 1 large leek, white and light green parts chopped (save dark green stalk for simmering); 1 bunch rainbow chard (or any color chard); 3 tablespoons tomato paste; 3 cloves garlic, chopped, pressed, or grated; 1 dried bay leaf; 6 sprigs fresh thyme, optionally tied with kitchen twine for stem removal (or 1 teaspoon dried thyme); 1 can (15 ounces) cannellini beans, drained and rinsed; 6 cups vegetable broth or water; 1 teaspoon salt, or to taste; 1/2 teaspoon black pepper, or to taste; 1 cup orzo pasta; 1 lemon, for serving; Freshly grated Parmesan cheese, for serving

This chard minestrone with orzo is a celebration of fresh vegetables and comforting flavors, perfect for any season. What sets this recipe apart is the way the rainbow chard stems are sautéed early, building a foundational layer of flavor that deepens throughout the cooking process. It’s a simple technique, but one that ensures every spoonful is rich and satisfying. I always find myself coming back to this chard minestrone when I need a nutrient-packed meal that also feels like a warm hug. It’s incredibly versatile, adaptable to whatever fresh produce you have on hand, and a fantastic way to enjoy a variety of garden-fresh ingredients.

⏱ Time: 50 min

👥 Servings: 6

📊 Level: Easy

🥗 17 ingredients

Rainbow Chard Orzo Minestrone

Chard minestrone: enjoy this vibrant and comforting soup with rainbow chard and orzo pasta. A perfect, healthy meal for any day of the week.

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 6

Course: Main Course

Cuisine: Italian

Calories: 280

Ingredients Method Notes

Ingredients

3 tablespoons extra virgin olive oil
1 medium yellow onion, diced
2 large carrots, chopped
2 stalks of celery, chopped
1 large leek, white and light green parts chopped (save dark green stalk for simmering)
1 bunch rainbow chard (or any color chard)
3 tablespoons tomato paste
3 cloves garlic, chopped, pressed, or grated
1 dried bay leaf
6 sprigs fresh thyme, optionally tied with kitchen twine for stem removal (or 1 teaspoon dried thyme)
1 can (15 ounces) cannellini beans, drained and rinsed
6 cups vegetable broth or water
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1 cup orzo pasta
1 lemon, for serving
Freshly grated Parmesan cheese, for serving

Method

Heat a large Dutch oven or soup pot over medium-high heat. Add the olive oil, then add the onion, carrot, celery, and leek. Sauté until softened, 4-5 minutes. If it starts to brown quickly, turn down the heat.
Add the chopped rainbow chard stems and sauté for 1 minute. Add the tomato paste, stir, and cook for 2-3 minutes until it turns a bright brick red color (add another tablespoon oil if it looks dry). Turn the heat to medium and add the garlic, cooking for 1 minute more until very fragrant.
Add the thyme, bay leaf, drained & rinsed beans, salt, pepper, and vegetable broth or water. Add the large, whole dark green end of the leek if you have it. Bring to a low boil, then reduce to a simmer for 30 minutes to let the aromatics flavor the soup.
Remove the leek stem, bay leaf, and thyme stems if they are easy to fish out. Bring the soup to a rolling simmer, add the orzo pasta, and cook according to the pasta package instructions (usually about 10 minutes).
Taste and adjust seasoning. Serve in soup bowls with a squeeze of lemon, and optionally freshly grated Parmesan cheese.

Notes

– Use a good quality vegetable broth for an even richer base.
– Don’t skip the tomato paste step; cooking it down develops its sweetness and color.
– If you don’t have fresh thyme, 1 teaspoon of dried thyme works perfectly.
– To store, let the soup cool completely before transferring to an airtight container. It keeps well in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

Use a good quality vegetable broth for an even richer base.
Don’t skip the tomato paste step; cooking it down develops its sweetness and color.
If you don’t have fresh thyme, 1 teaspoon of dried thyme works perfectly.
To store, let the soup cool completely before transferring to an airtight container. It keeps well in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

This Rainbow Chard & Orzo Minestrone is a delightful dish that brings both flavor and nutrition to your table. Try this recipe and share your colorful creations with friends and family!

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