Minnesota Minestrone
Warm up your kitchen with a hearty bowl of Minnesota Minestrone, a Midwestern twist on the classic Italian soup that’s both nourishing and packed with flavor. This comforting recipe combines wholesome ingredients like wild rice—a Minnesota staple—velvety Russet potatoes, and nutrient-rich zucchini, carrots, and spinach for a satisfying, veggie-forward dish. Simmered in a savory broth spiced with dried basil, oregano, and a hint of garlic, each bite bursts with vibrant, herbaceous goodness. Protein-packed kidney beans and tender wild rice make it a filling meal on its own, while grated Parmesan cheese adds a savory finishing touch. Ready in just over an hour, this one-pot wonder is perfect for busy weeknights or a cozy weekend dinner. Serve it with crusty bread for dipping, and enjoy the flavors of comfort and tradition in every spoonful!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 medium zucchini, diced
- 1 medium Russet potato, peeled and diced
- 1 cup wild rice, rinsed
- 1 15-ounce can canned diced tomatoes with juice
- 1 15-ounce can canned kidney beans, rinsed and drained
- 6 cups vegetable broth
- 2 cups fresh spinach, chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- to taste Parmesan cheese, grated (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the diced zucchini and potato. Cook for 3-4 additional minutes to slightly soften.
Add the rinsed wild rice, diced tomatoes with their juice, kidney beans, and vegetable broth to the pot. Stir to combine.
Season the soup with dried basil, dried oregano, bay leaf, salt, and black pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to low and cover the pot. Simmer the soup for 50-55 minutes, or until the wild rice is tender.
Stir in the fresh spinach and cook for another 2-3 minutes until wilted.
Taste the soup and adjust seasoning if needed. Remove the bay leaf before serving.
Ladle the Minnesota Minestrone into bowls and top with grated Parmesan cheese, if desired. Serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
1821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 7172 mg | 312% | |
| Total Carbohydrate | 295.6 g | 107% | |
| Dietary Fiber | 62.8 g | 224% | |
| Total Sugars | 57.2 g | ||
| Protein | 76.3 g | 153% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 846 mg | 65% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 8100 mg | 172% | |
*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.
