Rainbow Chard & Orzo Minestrone Soup | Elizabeth Rider

This Rainbow Chard & Orzo Minestrone Soup is what I make when I want to load up on veggies and fiber and feel ultra-nourished.

Minestrone comes from the Italian word minestra, meaning soup, with “-one” added to mean big or hearty — basically a soup that’s meant to be flexible. You can add or substitute anything to fit your needs. Stir in cooked chicken at the end for extra protein, swap the white beans for chickpeas or lentils, or use diced potatoes instead of pasta.

It’s cozy without being heavy, packed with vegetables, and endlessly flexible, which is really the point of minestrone. You can use what you have, skip what you don’t, and still end up with something that tastes like you planned it all along.

Some weeks I use orzo. Other weeks, I’ve used one of those high-protein pastas I keep in the pantry for busy nights. Sometimes I add chicken. Sometimes I keep it vegetarian and use what I have in the pantry. It’s the kind of soup that quietly meets you where you are.

And don’t stress about the tomatoes—tomato paste, crushed tomatoes, or fresh ones all work beautifully here. Add whatever tomatoes you need to use up, and if you don’t have any, use tomato paste.

What You’ll Need

• 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 the dark green stalk for simmering)
• 1 bunch rainbow chard (any color works)
• 3 tablespoons tomato paste
• 3 cloves garlic, chopped, pressed, or grated
• 1 dried bay leaf
• 6 sprigs fresh thyme, optionally tied with kitchen twine (or 1 teaspoon dried thyme)
• 6 cups filtered water or stock of choice
• 1 (15-ounce) can white beans, drained and rinsed
• 1 cup orzo pasta (or see swaps below)
• 1 1/2 teaspoons salt, more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 lemon, cut into wedges

Optional for serving

• Freshly grated Parmesan cheese
• Fresh tomatoes, chopped

How To Make Rainbow Chard & Orzo Minestrone

Step 1: Heat a large Dutch oven or soup pot over medium-high heat. Add the olive oil, then the onion, carrots, celery, and chopped leek. Sauté for 4–5 minutes, until softened. If the vegetables start to brown too quickly, turn the heat down slightly.

Step 2: Add the chopped rainbow chard stems and sauté for 1 minute. Stir in the tomato paste and cook for 2–3 minutes until it deepens to a brick-red color. If the pot looks dry, add another tablespoon of olive oil. Add the garlic and cook for 1 more minute until very fragrant.

Step 3: Add the thyme, bay leaf, white beans, salt, pepper, and water or stock. Drop in the whole dark green leek stem if you saved it — it adds incredible flavor. Bring to a low boil, then reduce to a simmer and cook for 30 minutes.

Step 4: Remove the leek stem, bay leaf, and thyme stems if easy to find. Bring the soup back to a rolling simmer, add the orzo, and cook according to the package instructions, usually about 10 minutes.

Step 5: Taste and adjust seasoning as needed. Serve with a squeeze of fresh lemon and, if you’d like, a little freshly grated parmesan.

Make It Your Own

Minestrone is supposed to be flexible. Use what you have and don’t overthink it.

• Swap the orzo for diced potatoes, cooked rice, or your favorite high-protein pasta.
• Add shredded rotisserie chicken or leftover roast chicken for extra protein.
• Use bone broth instead of water for a richer base.
• Add zucchini, green beans, spinach, or kale if they’re hanging out in your fridge.

About the Tomatoes

You have options here, and they all work.

• Tomato paste: Cook it for a few minutes before adding liquid to deepen the flavor.
• Crushed tomatoes: Swap in about 1 cup in place of the paste if you prefer a more tomato-forward broth.
• Fresh tomatoes: Chop and add with the beans for a lighter, fresher feel.

Storage

Store leftovers covered in the refrigerator for up to 3 days. The pasta will continue to absorb liquid, so add a splash of water or stock when reheating.

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