Embark on a culinary journey to Tuscany with our Tuscan Minestrone Soup featuring the delightful addition of orzo. This robust soup, filled with vibrant vegetables and Tuscan kale, offers a comforting warmth that invites you to savor each spoonful. Join us as we blend the essence of traditional Tuscan ingredients into a bowl of heartwarming goodness!
Our love for Tuscan Minestrone Soup with Orzo stems from a winter evening when the air was crisp, and the desire for a soul-soothing dish was strong. As the pot simmered on the stove, the enticing aroma of garlic, oregano, and basil filled the kitchen, creating an ambiance that whispered promises of comfort. The first taste, a harmonious blend of flavors, took us straight to the sun-kissed hills of Tuscany. Since that evening, it has become a cherished recipe that warms our hearts and elevates ordinary moments into extraordinary memories.
Why This Tuscan Minestrone Soup Shines:
- Tuscan Essence: Immerse yourself in the flavors of Tuscany with the aromatic blend of garlic, oregano, and fresh basil.
- Hearty Orzo Inclusion: The addition of orzo brings a delightful chewiness to the soup, making every bite a satisfying experience.
- Nutrient-Rich Kale: Tuscan kale adds a touch of earthy goodness and a nutritional boost to this wholesome soup.
- Zesty Lemon Zing: A splash of lemon juice uplifts the soup, adding a refreshing citrusy note that balances the richness of the broth.
Ingredients:
- 15 ml (1 tablespoon) olive oil
- 1 medium leek, white and light green part only, finely sliced
- 1 medium carrot, diced
- 2 celery ribs, diced
- 4 garlic cloves, finely chopped
- 1 teaspoon oregano
- 1/4 teaspoon red chili flakes
- 1 medium courgette (zucchini), diced
- 6-8 fresh basil leaves, roughly shredded
- 100 g (3.5 oz) orzo
- 1 liter (4 cups) vegetable stock
- Juice of 1 lemon
- 100 g (3.5 oz) Tuscan kale (cavolo nero), shredded
- Salt and pepper to taste
Directions:
- Heat olive oil in a large, heavy-bottomed pot and sauté the leek, carrot, and celery for 4-5 minutes over medium heat.
- Stir in garlic, oregano, and red chili flakes, continuing to cook for another minute until fragrant.
- Add courgette, fresh basil, orzo, and vegetable stock. Stir to combine. Bring the soup to a boil, then lower the heat and simmer for 10-12 minutes or until the orzo is al dente.
- Stir in lemon juice and kale, simmering for an additional 2-3 minutes until the kale has wilted.
- Season to taste with salt and pepper. Serve with extra lemon juice and your favorite crusty bread.
Notes: Feel free to customize the soup by adding other seasonal vegetables or adjusting the spice level according to your preference. The leftovers are even more flavorful the next day, making this Tuscan Minestrone Soup a delightful choice for a cozy lunch or dinner.
