A cozy bowl of minestrone soup brings together the warmth of Italian home cooking and the satisfaction of wholesome ingredients. Packed with tender vegetables, smoky pancetta, creamy borlotti beans, and soft grains of rice, this dish is both hearty and nourishing. Whether enjoyed on a chilly evening or as a light midweek dinner, this flavorful soup captures the soul of rustic Italian cuisine.

Vegetable Minestrone Soup with Rice Recipe

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Ingredient Breakdown

The foundation of this minestrone begins with olive oil, butter, and pancetta — a trio that forms a deep, savory base. The olive oil provides smooth richness, the butter adds a mellow creaminess, and the pancetta infuses a subtle smokiness that carries through every spoonful.

Next come the aromatics — onion, garlic, sage, and parsley — which form the fragrant backbone of the broth. The onion softens and turns golden, while sage lends its earthy perfume and parsley contributes a delicate brightness. Together, they balance the richness of the pancetta beautifully.

A vibrant variety of vegetables follows, adding texture and flavor. Carrots and celery bring sweetness and depth, potatoes offer body and comfort, while courgettes and green beans add a burst of freshness. Each vegetable plays a role in creating a well-rounded, layered flavor.

Rice and borlotti beans act as the heart of this soup, adding substance and creaminess without overpowering the broth. The rice becomes tender yet retains a slight bite, while the beans absorb the aromatic liquid, releasing their starchy goodness. A final flourish of salt, pepper, and Parmesan ties everything together — enhancing every note and delivering that signature Italian finish.

Step-by-Step Preparation Guide

Begin by sautéing the pancetta in olive oil and butter until it turns golden and crisp, releasing its savory aroma. The rendered fat becomes the flavor base, coating the pan in richness. Add the onion, sage, and parsley, letting them gently fry until translucent and fragrant. This slow build of flavor sets the stage for the rest of the soup.

Once the aromatics are softened, the chopped garlic, carrots, celery, and potatoes are introduced. Stirring them through the warm, flavorful oil helps them absorb the base before the green beans and courgettes join in. This layering of vegetables ensures each retains its structure and character once simmered.

Next comes the broth. Pour in hot water along with the tomatoes and their juice, seasoning with salt and pepper. The tomatoes infuse the liquid with a tangy sweetness, balancing the savory tones of the pancetta and vegetables. Let the soup simmer gently over low heat for at least an hour. During this time, the flavors meld harmoniously, transforming the mixture into a rich, full-bodied broth.

Finally, add the rice and borlotti beans. Stirring them in allows the rice to cook directly in the soup, absorbing the flavors while releasing a slight starchiness that thickens the broth. Continue cooking until the rice is al dente, maintaining a tender but firm bite. Once done, taste and adjust the seasoning before serving.

Ladle the hot soup into bowls and finish with a generous sprinkle of freshly grated Parmesan. For a richer, creamier texture, stir the cheese directly into the pot before serving. Each spoonful offers a perfect balance of soft rice, tender vegetables, and aromatic broth.

Recipe Tips & Frequently Asked Questions

Adjusting consistency
For a heartier soup, simmer longer to reduce the broth; for a lighter version, add a bit more water or vegetable stock before serving.

Best rice varieties
Arborio or Carnaroli rice works beautifully, absorbing the broth while staying pleasantly firm. Avoid quick-cooking rice, which tends to break down too quickly.

Vegetarian alternative
Replace pancetta with a drizzle of extra olive oil or a handful of finely chopped sun-dried tomatoes for a deep, savory note.

Preventing overcooking
Add softer vegetables like courgettes and beans later in the cooking process to maintain their texture.

Storage and reheating
Store leftovers in an airtight container for up to three days in the fridge. Reheat gently over low heat, adding a splash of water to loosen the broth if needed.

Can I use different beans?
Cannellini or kidney beans make excellent alternatives if borlotti beans aren’t available.

How long does it last?
Properly stored, this soup keeps well in the refrigerator for three to four days or can be frozen for up to a month.

What if the soup thickens too much?
Simply add a bit of hot water or stock before serving and stir until the desired consistency returns.

Can I use brown rice?
Yes, but increase the simmering time slightly, as brown rice takes longer to cook through.

What to Serve With This Recipe

A bowl of minestrone pairs perfectly with crusty Italian bread or focaccia, ideal for soaking up the flavorful broth. For a lighter touch, serve it alongside a crisp green salad dressed with lemon and olive oil — a refreshing contrast to the warm, savory soup. When entertaining guests, offer small plates of antipasto, such as marinated olives, grilled artichokes, or cured meats, to create a complete Italian meal experience.

For beverages, red wines such as Chianti or Montepulciano complement the richness of the pancetta and the tomatoes, while sparkling water with lemon keeps the meal bright and balanced.

Creative Variations

This adaptable recipe welcomes creativity. Swap the rice for small pasta shapes like ditalini or orzo for a classic Italian twist. For a vegetarian or vegan version, omit the pancetta and Parmesan, and add a drizzle of good-quality olive oil before serving for depth of flavor. In summer, lighter vegetables such as peas or spinach can replace potatoes for a fresher profile, while in winter, chunks of pumpkin or cabbage lend a comforting, earthy touch.

Leftovers can easily be repurposed — simmer them the next day with less liquid for a thick, stew-like version, perfect with toasted bread. Each variation maintains the soul of minestrone while offering a new texture or flavor to explore.

Vegetable Minestrone Soup with Rice embodies the heart of Italian comfort food — rustic, nourishing, and endlessly adaptable. Its deep, layered flavors and simple ingredients make it a dish that feels both humble and luxurious. Served hot with a dusting of Parmesan, it’s a timeless favorite that brings warmth and comfort to any table.

Ingredients

2 tablespoons olive oil
30 grams butter
120 grams unsmoked pancetta or unsmoked bacon, chopped
1 medium onion, coarsely chopped
2 garlic cloves, finely chopped
4 fresh sage leaves, snipped
1 tablespoon flat-leaf parsley, chopped
2 carrots, diced
2 celery sticks, diced
2 potatoes, diced
225 grams Italian canned plum tomatoes with juice
120 grams green beans, trimmed and cut into 2 cm pieces
225 grams courgettes, diced
400 grams canned borlotti beans, drained
150 grams Italian rice
Salt and freshly ground black pepper, to taste
Freshly grated Parmesan cheese, for serving

Instructions

In a large saucepan, heat the olive oil and butter over medium heat until the butter begins to foam slightly. Add the chopped pancetta and cook for a few minutes, stirring occasionally, until it turns golden and releases its flavor. Stir in the onion, sage, and parsley, and sauté gently for about 5 minutes, allowing the onion to soften and become fragrant.

Add the chopped garlic, carrots, celery, and potatoes. Continue cooking for another 2 minutes, stirring frequently to coat the vegetables in the flavorful fat. Add the green beans and courgettes, and cook for an additional couple of minutes until they start to soften slightly.

Pour in about 2.5 liters of hot water, ensuring the vegetables are well covered. Stir in the canned plum tomatoes along with their juice, season with salt and pepper to taste, and bring the mixture to a gentle simmer. Cover the pan and let the soup cook over very low heat for at least 1 hour, allowing the flavors to deepen and meld together beautifully.

After the long simmer, add the rice and drained borlotti beans to the pot. Stir well, and continue cooking uncovered over a steady simmer until the rice becomes al dente — tender but still slightly firm to the bite. Adjust the seasoning if needed.

Serve the minestrone hot, either with freshly grated Parmesan cheese stirred directly into the pot for a richer texture, or provide a bowl of Parmesan on the side for each guest to sprinkle as they wish. This hearty, rustic soup captures the comforting essence of Italian home cooking in every spoonful.