Minnesota Minnestroni

Warm, hearty, and packed with vibrant vegetables, Minnesota Minestroni is a comforting twist on a classic soup, highlighting the bold, nutty flavor of wild rice—a Midwest staple. This one-pot wonder features a medley of tender carrots, celery, zucchini, and spinach, paired with a satisfying mix of protein-rich kidney and cannellini beans for a filling, nutritious meal. Seasoned with aromatic oregano, thyme, and a hint of garlic, this soup delivers layers of robust flavor in every spoonful. Perfect for chilly nights, it's ready in just over an hour and makes generous servings to feed a crowd or stock your freezer with leftovers. Garnish with fresh parsley and a sprinkle of Parmesan cheese for the perfect finishing touch. Whether you're looking for a vegetarian comfort dish or a healthy dinner idea, this wild rice minestrone will become a family favorite!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 medium carrots, diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 1 medium zucchini, diced
• 28 ounces canned diced tomatoes
• 6 cups vegetable broth
• 0.75 cup wild rice
• 1 cup cooked kidney beans
• 1 cup cooked cannellini beans
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups baby spinach
• 2 tablespoons fresh parsley, chopped
• 0.25 cup grated Parmesan cheese (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 4

Add the diced zucchini and cook for another 3-4 minutes.

Step 5

Pour in the canned diced tomatoes and vegetable broth, stirring to combine.

Step 6

Rinse the wild rice thoroughly and add it to the pot.

Step 7

Stir in the oregano, thyme, bay leaf, salt, and black pepper.

Step 8

Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 30 minutes.

Step 9

Add the kidney beans and cannellini beans to the pot. Continue simmering for another 15 minutes, or until the wild rice is tender.

Step 10

Discard the bay leaf. Stir in the baby spinach and let it wilt for 1-2 minutes.

Step 11

Taste and adjust the seasoning with additional salt and pepper if needed.

Step 12

Ladle the soup into bowls, garnish with chopped parsley, and sprinkle with Parmesan cheese if desired.

Step 13

Serve hot and enjoy!

Nutrition Facts

Serving size	3758.1 grams (3758.1g)

Amount per serving	% Daily Value*
Calories	2642

Total Fat 86.90g	111%
Saturated Fat 24.40g	122%
Polyunsaturated Fat 13.80g
Cholesterol 63mg	21%
Sodium 8136mg	354%
Total Carbohydrate 368.10g	134%
Dietary Fiber 87.30g	312%
Total Sugars 70.40g
Protein 121.90g	244%

Vitamin D 0IU	0%
Calcium 1713mg	132%
Iron 33mg	185%
Potassium 8950mg	190%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.5%

Protein: 17.8%

Carbs: 53.7%