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.
Rainbow Chard Orzo Minestrone
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
Instructions
- 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
– 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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