Rustic Minestrone Soup with Rice and Kale Recipe

This recipe for minestrone soup is made gluten-free and uses rice. This straightforward soup recipe is sure to be a hit with everyone!

– 2 tablespoons olive oil – 1/2 yellow onion finely chopped – 3 large carrots peeled and chopped – 3 stalks celery chopped – 1/3 cup uncooked brown rice – 5 cloves garlic minced – 1 medium zucchini squash chopped – 1 medium yellow squash chopped – 2 teaspoons Italian Seasoning – 1 teaspoon dried basil – 1 teaspoon dried parsley – 1 teaspoon sea salt to taste* – 1 14-ounce can diced tomatoes, un-drained – 1 14-ounce can garbanzo beans, drained and rinsed – 1 14-ounce can kidney beans, drained and rinsed – 6 cups vegetable broth – 1/4 cup dry white wine optional – 1 parmesan rind optional – 1 large head kale chopped, any type will work!


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Add onion to olive oil over medium heat. Sauté onion for 8 minutes, stirring periodically, until transparent.


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Add carrots and celery, cover, and simmer for 8 minutes, stirring periodically, until cooked not al dente.

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Cook rice, garlic, squash, spices, and salt for 2 minutes until garlic is aromatic.

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Bring the diced tomatoes, beans, broth, wine, and rind to a boil. Simmer, cover, and cook 30–40 minutes until vegetables are tender. Season soup with salt to taste.

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Cover and simmer chopped kale for 3 minutes until wilted.Serve soup with fresh parsley and grated parmesan.

Also See

Black Bean Brownies (Flourless and Naturally Sweetened) Recipe